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 any special ingredients. Even the sunflower oil is optional should you wish to substitute another oil and give the cookies a snappier name.
Speaking of which, 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 a tiny bit different in that I use a blend of flours (I’m convinced mixing a little whole wheat flour in with all-purpose makes chocolate chip cookies better) and 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 definitely better — so that part’s up to you.
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.
- 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.