Here’s another chocolate chip cookie recipe you didn’t know you needed. It’s called Vegan Sunflower Oil Chocolate Chip Cookies because (surprise!) the cookies are made with sunflower oil. Along with being dairy-free and egg-free, they taste good, are super pretty, and don’t require special ingredients. Even the sunflower oil is optional should you wish to substitute another oil and give the cookies a snappier name.
The original recipe is called Secretly Vegan Chocolate Chip Cookies and can be found in the Ovenly cookbook. My Sunflower Oil Chocolate Chip Cookies are different in that I use a blend of flours. I’m convinced mixing a little whole wheat flour in with all-purpose makes these cookies better. I also add vanilla, which the original recipe doesn’t call for.
The downside is the dough needs to be chilled for 12 hours. Over on Food52 where they tested the cookies baked immediately vs. the next day, the conclusion is that it’s not absolutely necessary to chill the dough overnight. But chilled dough is definitely better — so you can chill or not chill or a little of both.
You can make these as large cookies, in which case you’ll get about 18, or make the cookies half of the size to serve a larger crowd. The smaller size ones are a little more practical, and changing the size doesn’t alter the texture so long as you adjust the bake time. Despite the fact there’s no butter, you get a lot of flavor in every bite. I have a feeling these will be great made with gluten-free flour, so I’ll update you when I try it.
That being said, if you are looking for a cookie that is vegan AND gluten-free, the Gluten-Free Coconut Sugar Chocolate Chip Cookies from a few days ago are are excellent.
Sunflower Oil Chocolate Chip Cookies
- 2 cups 250 grams unbleached all-purpose flour or use 200 grams AP and 50 grams WW***
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 100 grams organic sugar
- 1/2 cup 110 grams packed organic light brown sugar
- 1/2 cup plus 1 tablespoon Sunflower oil measure carefully
- 1/4 cup plus 2 teaspoons water
- 1 teaspoon vanilla or vanilla bean paste
- 1 1/4 cups dark chocolate chips
- 1/2 cup finely chopped pecans or walnuts
- Maldon salt I like Smoked Maldon Sea Salt Flakes for garnish
- Weigh out your flour(s), then whisk together the flour, baking powder, baking soda, and salt.
- In a mixing bowl, whisk the sugars briskly with the oil and water until smooth and incorporated, then whisk in the vanilla.
- Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
- Stir in the chocolate chips and nuts. Divide dough into 18 portions, arrange on foil or parchment lined plates, then cover rightly and chill for 12 to 24 hours.
- Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper.
- Sprinkle the balls of dough with coarse-grained sea salt and bake for 12 to 13 minutes, or until the edges are just golden. For smaller cookies, divide each chilled dough ball in half so that you have about 36 cookies and cut the baking time to about 10 minutes. Do not overbake.
- Let the cookies cool completely before serving.
These look delicious! You can safely eat the dough too! Or use it in homemade cookie dough ice cream!
Darla, thanks for the comment! Unfortunately, I do not own that cookbook. I’ll probably buy it or look for it in the library now that I am familiar with Ovenly.
I have also tried the dairy free peanut butter cookie from that book and it was heavenly. I looked on Amazon and it doesn’t say whether there are many dairy free recipes in the Ovenly cookbook or not. Do you have that book and know if there are other dairy free recipes or not. Thanks.
These are SO good!!! I let the dough chill 24 hours but didn’t do the 10 minute freeze. I did include part whole wheat flour which I never do with cookies. The look of these, the flavor, the thickness and texture are wonderful! Thanks Anna!
It’s worth a try. I may make a second half batch using gluten-free flour. One nice thing is that without the eggs it is quite easy to halve or even quarter, so maybe I’ll make a quarter batch of the gluten-free version.
I’ve had this recipe printed off to try and haven’t gotten around to it. Thanks for the reminder.
MMMM, that chocolate looks delicious! Interesting to hear your thoughts on the whole wheat flour!