You’re probably thinking … does she really need another chocolate chip cookie recipe? Yes, I do, because I found a new plant-based butter and it’s a game changer. This new butter, called Flora Plant Butter, consists mostly of plant oils. But it also contains faba bean protein, a component of aquafaba. Aquafaba is used by bakers to bind things together, and in my cookies this protein seemed to keep the butter from separating and getting oily. When vegan butter or margarine separates it can lead to greasy cookies, and I do not like greasy cookies.
I tried this new butter on a recipe of mine, Chocolate Chip Shortbread, so I didn’t have to worry about making vegan or high altitude changes. I did alter my original recipe to make it look, feel, and taste more like a classic chocolate chip cookie. If you like your cookies slightly chewy with crispy edges (like I do), then you will love these!
The Perfect Chocolate Chip Cookie
1 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp fine sea salt
1/2 cup Flora Plant Butter
1/2 cup slightly ground organic sugar
1/2 cup organic brown sugar, packed
1 tsp vanilla extract
3 TBS aquafaba (bean water)
1/2 TBS non-dairy milk
1 cup vegan chocolate chips
Preheat oven to 350F. In a medium bowl, sift together the flours, baking soda, and salt. In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Add in the vanilla, aquafaba, and non-dairy milk and beat again. Add in the sifted dry ingredients one cup at a time, beating between each addition. With a spatula, stir in the chocolate chips.
Using a scoop, portion out balls of dough onto two cookie sheets. Flatten each ball slightly with the heel of your hand. Bake for 14-16 minutes until the edges are firm. Let pans cool on a wire rack for 10 minutes, then move cookies to a wire rack to cool completely. Makes 24 cookies.
Until next time, happy baking!