I made them today and Iâm not sure why but they ended up really soft, almost as if they were no-bake cookies. Bread flour is pretty crucial to these cookies, I definitely included it for a specific reason because it makes the cookies thick and chewy. Not sure what my batch needed, maybe more flour because it was too wet. Thank you ð¥°. I may have put a little more flour in because I did try to get the flour even with the measurement by shaking the cup and tapping it on the table. I’m not sure how that happened. I always use unbleached when possible ð Happy baking! I have made these in the past per the directions but this time I needed a major chocolate fix so I upped the aquafaba to 1/3 cup and added 1/3 cup of cocoa powder (probably could have done with 1/4 cup) and wow–a cross between an oatmeal cookie and a brownie because they are crispy on the outside, moist on the inside, and VERY chocolatey. You could definitely do a smaller size, just shave the baking time by a minute or two. Question: I made these with regular flour and doubled the chocolate chips to 1/2 cup and they worked out great :) They’re so chewy and delicious, I love coconut and oatmeal. The texture of these are absolutely perfect and they were easy to whip together. Looks like it was factoring in the 24 hour chill period. Thanks. How in the world did you get the dough into the oven?! I’ll guide you through the process so your first attempt will be perfect! Hi Tessa! AMAZING. ), and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Thank you, Hi!! That’s how good it is! I made this with 2 flax eggs came out dry. My question is this … I would like to make a reversed ccc – ie: add cocoa to the mix and use white chocolate chips – how would you suggest I do this – take out 1/4 cup of the flour and put in 1/4 cocoa? We’re so glad you enjoyed them! This recipe is something I now make in advance and always have some ready to bake in my freezer. I just made them they didn’t sprayed I believe because i used rolled oats! I like my cookies to be slightly gooey in the center but if you prefer them to be more cooked, go ahead and add a minute or two to the baking time! Can you offer any clarification? Only thing is that I had to bake them at 375 for about 8 minutes (and they were great). I will make these today and tomorrow. I was tempted to leave in longer than the 14 minutes but glad I didnât, they were perfect texture. Great flavour & easy to make. PS. Interestingly enough the recipe I used was titled “perfect chocolate chip cookies”. Whoop! I used cashew butter! I’m in Brazil and here basically the most common are the “crystal” and the “refined”, Thank you so much for your hard work. Your oven is too hot. What is the benefit of using the bread flour, what could be substituted and in what way would the resulting cookie be different? We added lots of shredded unsweetened coconut!! I always feel unsure whenever I veganize a cookie recipe but your other recipes have consistently been amazing! Other varients include two eggs for aquafaba, coconut oil, crunchy peanut butter, added chopped almonds, and I did include vanilla extract. Amazing!!! Let us know if you give it a try! I will try your version of chocolate chip cookies very soon. Made a few subs and changes; I was thinking of trying a little apple sauce but wanted to see how aquafaba would turn out…. Thanks for sharing your recipe change, Stephanie! The worldâs best recipe. I may try using the aquafaba but it is an extra step and seems time consuming. xoxo. Hope that helps! However, when baking the skinny cookie which also uses coconut oil, you don’t use cornstarch. I appreciate any advice so I can try these again! I was wondering why 1.5 cups of all purpose flour on this recipe is 191 grams of flour but only 187 grams of flour in the toffee chocolate chip recipe? !.I love chocolate chip cookies but i must watch my cholesterol intake ( doctors orders). I have tried your recipe and it is one of the best I’ve had. My cookies instantly all crumbled apart into a soft granola- which was good, but not what I was going for. Click the link right under that photo. Used an egg over the Aquafaba because I was out of chickpeas and used organic cane sugar because thatâs what I had. They turned out very tasty indeed! Bake for 10-12 minutes or until the edges are slightly golden brown. Thanks for sharing, Ro. I will throw away my other choc. Pls help. Found inside... Adobo Thai Lemongrass Tofu Salad Chocolate Avocado Mousse Chocolate chips ... Chocolate Chip Cookies S'mores with Homemade Graham Crackers Tropical Oat, ... The dough is edibly delicious. I made these yesterday and they were great! Thanks for a great recipe that can trump other standard recipes, as always. I opted for chunky peanut butter as that is what I had on hand. I made the batch to give it as a thank you gift for my recommender. xo. It’s now my go to recipe. Hello there! Just made my second double batch. Thanks! That would make it over the top! We haven’t tried that and can’t guarantee it wouldn’t impact the texture. My 6YO daughter enjoyed making and eating them, too. Thanks Michelle! We’re so glad you enjoyed these cookies, Maureen! I’m out of other flours (and not presently with my food processor to make them), but these look great. Summer is in full bloom (my fave), we’ve been traveling a lot, and I’ve been enjoying being in the kitchen even more than usual lately for some weird but wonderful reason. I used an egg instead of aquafaba, added walnuts and m and ms for fun but this is crunchy but soft at the same time. Made these using ground sunflower and ground pumpkin seeds instead of almond flour – amazing! Subbed 1 1/2 cups wholemeal spelt flour for the almond flour as it was all I had in the kitchen at the time I did 1/4c almond flour instead of coconut, and one egg instead of aquafaba. So I started to think there was no such thing as a perfect cookie until I found this recipe! Cookie craving hit tonight, so I whipped these up. We’re so glad you enjoyed them, Savannah =). Contains A Variety Of 101 Delicious Cookie Recipes For One Low Price! This amazing collection is filled to the brim with virtually every kind of cookie recipe imaginable! Can the aquafaba be possibly replaced by 1 or 2 flax eggs? I have tried many. I was trying to do the conversion myself but there are so many conversion formula out there and they are all different. This is one of the best cookies I’ve had. Just made it with an egg, which worked very well! We think so! Just my favorite cookies recipe on earth. This recipe was a winner here over at my house, tough competition for the peanut butter pudding. I know that info is not too important but I would like you to know that your Ultimate CCC reached the SE side of Asia. Hi, other readers have replaced it with flax eggs with success. I also couldn’t wait 30 mins to chill so I baked it immediately and it still turned out great for me! Preheat oven to 350°F (177°C). Dana, Woohoo!! In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. xo. I made these last night and they were terrific! I´ve looked at all the cookie recipes you have and this one which is the best it´s also quite similar to the one I made this weekend!! Follow her recipe to the letter. Oh and subbed some of the choc chips with sultanas. Coconut oil adds moisture and crispness, while almond butter adds nuttiness and helps create a tender center. If so, would I need to change anything else in the ingredient list? I really don’t know what they’re talking about there! We’re so glad you both enjoyed them, Holly! But I think these issues can be resolved by greasing the foil more and keeping a closer eye after the temperature is raised to 375 (I was distracted and put them in for 5 whole minutes at 375 – crazy how much of a difference a minute can make). One note: mine were very crumbly, but I should say that I used chia seeds mixed with water instead of aquafaba, since I didn’t have a can of chickpeas on hand. I also liked the aquafaba-never used it before. The winds, rain and warming influence of the Gulf Stream all contribute to the lush grass our cows feed on year-round. Let us know if you give it a try! I just wanted to comment that I have had a lot more success whipping up that aquafaba when it has had a little time to chill in the fridge (something I did not do on purpose at first, but now I do). Canadian Living’s best recipes, tested till perfect. I use these Chicago Metallic uncoated rimmed baking sheets: http://www.amazon.com/Metallic-Commercial-Traditional-Uncoated-Jelly-Roll/dp/B003YKGRPK/ref=sr_1_1?ie=UTF8&qid=1405886647&sr=8-1&keywords=chicago+metallic+bakeware I actually compared baking the same cookie dough on an insulated sheet vs. regular and on a Silpat vs. parchment: https://handletheheat.com/2014/05/ultimate-guide-chocolate-chip-cookies-part-4.html, I usually don’t leave comments but these cookies were perfect for me. Not too sweet which I prefer because I donât have a huge sweet tooth. I didn’t have almond butter or any nut/seed butter on hand but I did have PB2. I love you guys so much. I feel like Iâd prefer the taste with all brown sugar, but would that wreck it? I don’t generally comment on recipes, but these were absolutely, positively perfect. Baking temps and times were spot on. Substituted raisins for chocolate, cashew butter and applesuce for oil and added 2 Tablespoons of GF blend (Bob’s Red Mill) to hold it together. Pinned! Just found your site and Really love it. Im using artificial vanilla, 200g butter instead of 226g (one stick here is 200g so its easier to use that), and im using little extra flour because the flour here is not very good compared to US flours, its weaker. is that ok ? I love your recipes. Being a gluten free, egg free, and dairy free family has its frustrations but you have made the journey so much easier. Also, I donât like the flavour of coconut oil. We’re so glad you both enjoyed them! these cookies turned out. Sounded interesting and I wasnât sure if theyâd taste good because it didnât have egg or butter. I want to thank you Tessa for also adding the gram measurements, I always weight my ingredients to get the perfect cookie. Aquafaba is high FODMAP, unfortunately. Hi! Thanks so much!! When the ingredients flashed on the screen, I immediately recognized he used both cake flour and bread flour, like yours. 2 sticks of American butter = 8 ounces or 227 grams. So glad you enjoyed these, Shanda! Thank you so much! but somehow the cookies are not as chewy and soft as you have them. What I did differently : 1.5 large eggs for the chickpea water, 1/4 cup more oats for the coconut, 1/2 the amount of sugar, crunchy peanut butter for the almond butter, more chocolate chips, and added raisins! Thanks ð. Found inside... mailbox to fetch the newspapers, and sat down in her recliner with her Irish Creamer-laced coffee, two oatmeal chocolate chip cookies, and the papers. I am adding this recipe to my rotation! I replaced 1/4 cup almond meal for flax meal, added 2.5 tbsp brewers yeast, added 1/4 cup maple syrup and 1 tbsp brown sugar in addition to the coconut sugar to better balance out the bitterness of the brewers yeast, and added a bit more aqua faba to counter the added dry ingredients. I love that it is so versatile and I can use different things. I made these as a treat coming off of a 5-day raw vegan detox. Thank you so much! Recipe looks great will try today, but I just had to comment…. Found insideIt's no secret that Sally McKenney loves to bake. Her popular blog, Sally's Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. I subbed out the chocolate chips on one batch with currants and another with sweetened cranberries. Please see my Ultimate Cookie Troubleshooting Guide – https://handletheheat.com/ultimate-cookie-troubleshooting-guide/, I may have overbeat the butter because I didn’t know what is exactly ‘creamy’ but my creamy didnt look like your creamy. We’re so glad you enjoyed them, Kaila! We made a tray of cookies 3 nights in a row, and the dough didn’t get weird and crumbly or dry in the fridge. Thank you!!! The texture, I can see hiding behind the oats and chips and the pecans I’ll be adding, but wondering whether a coconut hater would hate these. I used Sunflower seed butter. Itâs super helpful for us and other readers. We are so glad you enjoyed them! Thanks for another amazing recipe :). Then remove the frozen dough balls to an airtight container and store in the freezer until ready to use. HI Tessa! Thanks Dana! They’ll get chewier as they cool. Please check out my recently published cookie troubleshooting guide, I think you’ll find it useful! Instead of putting dough in fridge for 24 hours, can you put the dough in the freezer for a lesser time? Whoop! Just made these ! Hi! The only thing I can think of is the bread flour somehow makes them more dry the next day. – added 1/8 c hemp seeds Amazing cookies!!! I made a double batch of these. thankyou. Thanks again for the inspiring and tasty recipes Dana. I was wondering if I could lower the amount of sugar and still achieve the same crisp edge and chewy center. These would make the perfect cookie to have around to snack on throughout the week. I have not baked cookies for several years. I can’t wait to try the recipe. I am a long-time subscriber to Minimalist Baker and I generally find the recipes to be spot on. I leave out any added sweetner except for mini chocolate chips and they still taste great. Added cinnamon. I just couldnât wait. Everyone adored the coconut oil cookies so I was going to make the skinny version but don’t want them to flatten too much as tends to happen with oil. You have found your way into my heart :), So wonderful! Thanks!!!!! This is hands down the BEST vegan + GF cookie recipe. Already making another batch! I’m OCD about my precision ð. I don’t have a hand mixer, at the moment, so I was worried that not being able to get the aquafaba as fluffy would affect the outcome but it totally didn’t. This recipe is perfection!! Thank you for doing this experiment! Fantastic cookie recipe! I’ve been given lots of compliments on these! I just can’t stop at one! Thank you Minimalist Baker! What should I do ???? I will double the quantity next time. I help take the luck out of baking so you *always* have delicious results! Iâve previously made this recipe with almond flour, and then again with all purpose GF flour, and both times turned out so good as well. How many egg whites or eggs do i have to add? Again – thank you for sharing this recipe and all of the science to go along with it. I used 1 egg instead of aquafaba and these turned out delicious! First time I have used aquafaba and amazed how it fluffs up just like an egg when beaten. We are not worthy! Recipe is great. They came out perfectly. Any idea why my cookies aren’t cooking evenly? Could you sub out the aquafaba for one or two eggs or egg whites? This recipe sounds great but I am worried about the butter. I will use his from now on. When they’re fresh from the oven the chocolate is all warm and gooey. Why can’t the dough be used after 72 hours in the fridge? Delicious! They’re delicious! Good luck! Found inside – Page 311... 184 Chewy Peanut Oatmeal Bars , 179 Chocolate Cappuccino Bread Pudding , 158 Chocolate Cheesecake Muffins , 258 Chocolate Chip Cookies , 272 Chocolate ... Yum! I did try bread flower and it made the cookies even better. I ended up with 17 cookies. Turned out perfectly! Thanks for sharing your recipe changes, Mallory! – toasted the coconut shreds Glad you enjoyed the cookies. Itâs Ramadan so I am fasting, but canât wait to dig in once I break fast! These are the perfect chocolate chip cookies! I also noticed that they’re really quite greasy. I am just done baking them , I added some cinnamon and walnuts I should have added more cinnamon this is the only spice missing for me . Some of peps find it a bit too sweet. These taste kind of like cookie dough because they are so soft in the middle! how many eggs is needed to replace 60 ml of aquafaba? Can you tell me why? I guess I will try a different pan with the rest of the dough. Looking at the recipe it seems as though it may be something that happened in your kitchen because I know that recipe to be quite a great one. Although I will confess it’s seldom it makes it to 24 hours chilling before they get baked, and they are still AMAZING! Yum! Everyone that had some loved them and they tasted great but I wish I knew what happened in the process and why they didnât turn out nice and crispy and tender in the centre like they were supposed to! Or i need to refrigerate first for 24 hours before putting them in the freezer? Can’t wait to make these! I used 2 flax eggs and they came out perfect ? Thanks so much! crispy on the outside and gooey/chewy on the inside. Let me know if you try it. A variety of wheat-flour substitutes and creative recipe adaptations can put cookies in the hands of people following gluten-free diets. You may be asking yourself, what makes this recipe the “ultimate?” Well, let me tell you. By far the best chocolate cookies ever! I will certainly check out more of your site. Can I use a an egg replacer, like Bob Mills vegan egg replacer, instead of the aquafaba? Taste: Big butterscotch flavor without being too sweet.These cookies taste like what you imagine a chocolate chip cookie should taste like! We’re so glad you both enjoyed them! We’ve only made this with old fashioned rolled oats and would recommend them for best texture. My only criticism is that I would leave the extra 1/4 teaspoon of salt out of the dry ingredients next time. It sounds like you may have over-beaten the butter and sugar… this recipe is definitely not cakey! Your pictures are simply stunning. The cookies always come out delicious and perfect. So glad to hear it, Lori! I did need to bake them for a bit longer than the recipe indicated, but that may be my oven because I often experience that with baked goods. I really wanted these to be great. Were the cookies still hot when you tasted? I got everything from the store but forgot fine sea salt. I just made them and they were delicious, but a tad too sweet. SO GOOD! Great, I am 70 years old and have finally learned how to make chocolate cip cookies. This collection of dessert recipes is so delicious no one will know they are gluten-free! Thank you for all your great recipes and for including good substitutions. Would there be a spot for Tenderflake in a cookie?? I adapted this recipe for a Christmas special â I added 1/4 cup cocoa powder, used 2 eggs and an extra tbsp of avocado oil instead of nut butter and used broken peppermint bark instead of chocolate chips â results were AMAZING. The chill also improves the texture. Would I simply just bake them a little longer to achieve that, or adjust an ingredient? Let us know if you try it! Hello, I made these cookies 2 nights ago, it was my first attempt with aquafaba and that was interesting but very tasty. We are glad you’re a fan :D. Oh another important change! all purpose flour instead of almond flour; and used large flake oats instead of rolled oats. Waiting for 24 hours torture. The texture is perfect and they taste incredible. We haven’t tried that and aren’t sure how it would turn out. I think you’re missing a crucial word in your first sentence so I’m not entirely sure what you’re asking. THANK YOU SOOO MUCH!! – chia egg (1 tbsp chia seeds and 3tbsp water) instead of aquafaba Hi Sherry, we haven’t tried it from homemade, but based on our research you essentially save the cooking liquid from your chickpeas and then cook the liquid down on low heat and reduce until itâs slightly thickened! What’s with the black beans? How can I accomplish this without sacrifizing texture and flavor too much. These are the best cookies in the world. You don’t melt/brown your butter and that’s the only thing I can think of that would lead to a butterscotch flavor. I love this recipe SO MUCH. – wheat flour instead of almond flour I have a lot of clients who are egg free that would love to know that for a baking hack, can’t wait to share! Hi Rita! A question, have you found that the quality of the butter matters? I am now back and enjoying baking thanks to your excellent tips and recipes! My family having diabetic history Im looking for keeping the same receipe by decreasing sugar levels at its minimum and preserving the “chewy heart and crispy edge” effect. I had to add on 5 mins of cooking time both times but Iâm convinced itâs my oven bc this tends to happen when Iâm baking. They are great the first day, but get very crumbly after that. I used an extra tbsp or so of the aquafaba to account for how absorbent coconut flour is. I’m not sure whether there is a practical difference when it comes to taste or texture but I think I better ask just in case:). Commentdocument.getElementById("comment").setAttribute( "id", "a881a6b78ab2e95f1ca6a8acc12b60ef" );document.getElementById("i3add2f137").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. What would you change for a high altitude version, I am at about 5000 feet above sea level. Did you ever have a recipe for Chewy chocolate chip oatmeal cookies? Tender on the insideCrispy on the outsidePacked with oatsStudded with chocolateHealthier than your average cookie& SO delicious. Guys this is a must try. I have a question the first time I made the cookies they had an incredible butterscotch/caramel flavor in the dough! Let us know if you find a good compromise. I like chocolate but chocolate doesn’t like me as much. Wonderful recipe! TY! Going back for more? Thanks for sharing, Caterina! It worked well and the cookies turned out delicious! Thanks so much for the lovely review! This is a perfect recipe to learn some of the basics of the science of baking because with cookies it’s so easy to see how different tweaks impact the final result! Thank you. Happy baking! I was wondering if I can replace the butter for something else? The pics of those cookies and your mouth-watering descriptions are driving me NUTS! Menu 23 Pepperoni Pizza Slice Cherry Blueberry Cobbler Jalapeno Cheddar Cheese Spread Vegetable Crackers Oatmeal Cookie Chocolate Protein Drink Powder Accessory Packet A. Coconut taste is quite strong although my bf who is not a coconut fan likes it. I think if you were to add some cocoa powder (or espresso powder if it’s just for adults!) Willow brings grief and grief Green grass in the cold moon Frost is frozen like ice Knowing when the new rain will gradually stop. And the cookie in this ice cream sandwich recipe: https://handletheheat.com/peanut-butter-cup-ice-cream-sandwiches/ (these are quite soft and chewy though). This is a great recipe! Order now to have the book delivered to your doorstep! Hi Sarah, hmm, sorry to hear that happened! Hi Rachana, I use Gold Medal Bleached All-Purpose Flour! The binder is aquafaba (method adapted from these Almond Meal Chocolate Chip Cookies! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! This recipe is great! I am hooked on this blog,love the tips and comments from other people too. Delicious! I brought them to work and my non-vegan colleagues all loved them, even asking for the recipe. they cookies were so so good!! I just baked them yesterday SO… I will never turn to another recipe again because these were the chocolate chip cookies Iâve been looking for! In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. I haven’t done any specific testing with store brand vs. premium butters for cookies but have used various brands and haven’t noticed enough of a difference to make it worth spending the extra money on a premium brand. Substituted 1 flax egg or egg whites recipe numerous times now during processing of some products, as! Skip that step, does it loses leveaning power? longer and used tahini of! Attachment, and used large flake oats instead of rolled oats and be... 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