Lately, I’ve become a bit obsessed with vegan chocolate chip cookies. This isn’t a new thing– last year I posted a recipe for vegan chocolate chip cookies that I still dream about, but my desire to make a) the best vegan chocolate chip cookies and b) the best healthy vegan chocolate chip cookies (a very different goal indeed) has become an unbearable itch lately. Also, my diet has shifted from 30% vegan chocolate microwave cake to 30% vegan chocolate chip cookies, which is fine.
Last summer, my friend Jackie texted me about the “BEST chocolate chip cookie ever” that her housemate’s boyfriend made. “Oh, and it’s vegan,” she added, and I knew I needed to find this recipe for myself. The recipe turned out to be these vegan chocolate chip cookies from America’s Test Kitchen. The recipe intrigued me for several reasons: first, they didn’t contain aquafaba which is practically unheard of in the latest generation of vegan chocolate chip cookies, and second, they contained almond butter to add a “toffee-like richness”. I was sold.
A few weeks ago I had finished my first semester as a graduate student and was lounging around at home with nothing to do for the first time in months. I decided that then was as good a time as ever to finally test out the recipe that Jackie raved so much about. Verdict: They are really freakin good, especially warm with a scoop of almond milk ice cream. The almond butter adds a really nice subtle flavor, and I’m even tempted to go back to my own vegan chocolate chip cookie recipe and revise it to contain a bit of almond butter. Without aquafaba, the cookies lose a touch of their soft chewiness when they cool down, so I do recommend eating these cookies asap, which really shouldn’t be a problem. Finally, in the future I would use chocolate disks or a chopped dark chocolate bar, because I’ve always found thinner chocolate pieces to really enhance cookies.
Since coming back to Cambridge and beginning my next semester, I’ve started working on another goal: the best healthy chocolate chip cookie recipe. I’ve made a couple recipes so far, which I will share soon! Will they contain garbanzo beans? Oat flour? Dates? Check in later to find out!