Many people believe chocolate chip vegan cookies will be flat, hard and tasteless because of the lack of dairy products and eggs. However, there are ways to make wonderfully moist, chewy and fluffy vegan cookies that even non-vegans will beg for.
The key to making a chocolate chip cookie recipe fluffy is to retain moisture with butter or shortening, milk and eggs. However, with chocolate chip vegan cookies, you will need to make some substitutions in your recipes.
The first thing you need to do is make sure the chocolate chips you select are not milk chocolate. Semisweet chocolate chips are vegan. You can also use carob chips, which you should be able to find in the natural foods section of your grocery store.
Now you need to convert the rest of your recipe. You will need to replace fats (like butter or animal shortening) with vegetable oil; milk with soy milk, rice milk or other milk substitute; and eggs with apple sauce, bananas or silken tofu. These are the healthiest ways. You could use dairy-free margarine or vegetable shortening as a substitute for butter or other fats, but there is still much debate over how healthy these ingredients are, even the ones that say they are free of trans fats.
When substituting vegetable oil for butter or animal shortening, reduce the amount to 3/4 of what the recipe calls for. For example, if a recipe calls for a cup of butter or shortening, use 3/4 cup of oil. Even though the oil is not solid like the butter or shortening, you will still be able to get the creamy texture you need.
Milk can be replaced with the same amount of soy milk, rice milk or other milk substitute. Be sure to get a substitute that is not flavored so you don’t alter the flavor of the recipe (unless you want to try some experimenting).
For each egg, use 1/4 cup of apple sauce or mash 1/2 of a large banana. You may worry about the added fruit flavor and sweetness, but it is not too overpowering and the end result is very delicious. You may want to cut back a little on the amount of sugar you use in your recipe if you are adding apple sauce. A banana won’t add much sweetness unless it is very ripe. If you would rather not use apple sauce or a banana, you can use 1/4 cup of soft or silken tofu blended in with the liquid portion of the recipe.
You will prepare the dough the same way you would for a traditional recipe: creaming the liquid ingredients together, sifting the dry ingredients together and adding them slowly to the wet mixture, and finally mixing in the chocolate chips. However, if you want to make your cookies light and flaky, chill the dough for 30 minutes or more before baking.
Now that you know the substitutions you can make for fluffy chocolate chip vegan cookies, experiment with your favorite recipes. You may want to try different things or add new flavors to create a new recipe that is even better than before.