I feel like this was too easy. Do you know how long it took me to figure out chewy non-vegan cookies? Too long. But before I started this blog, thankfully.
Nowadays I could answer that question if you woke me out of a dead sleep, after a dinner of pizza with a side of deep-fried cake with a side of lasagna. How do you make a chewy cookie? Easy: extra egg yolk, plenty of brown sugar, little or no white sugar, and don’t overbake. Also, let me get back to sleep, and why are you in my apartment?
In any case, the egg part is sort of important, so I was almost sure a chewy vegan cookie wouldn’t happen without complicated things like flax seeds and hemp and whathaveyou. I’m also not a big fan of mashed banana unless I want to taste bananas, and I typically don’t have applesauce around (what am I, a toddler?). I was so hesitant I tried this simple recipe on the tiniest scale possible — enough for a measly two cookies. Two perfectly chewy cookies, immediately followed by a batch of two dozen more.
Freeze-dried blueberries add a nice crunch to the whole thing, which is useful in the absence of nuts or chocolate chips. Which, by the way, you can certainly add. This is a great base to build on — chocolate, walnuts, salted peanuts (!), dried cherries, defiant, controversial raisins… Whatever your heart desires. I’d actually planned to use candied ginger here, but decided it was either too strong-flavored or looked too beige. Or both. I can’t remember exactly why, but ginger was OUT.
Also, my Instagram buddy Rebecca made these grapefruit zest and white chocolate chip beauties I can’t stop thinking about — perhaps you’d have the same blessing/problem. (Pressing? That doesn’t work. Bloblem?)
Whatever you put in them, these will probably be delicious enough to make you forget I ever said “bloblem.”
One note: These are definitely best the day they’re made. I think the starch and lack of egg dry them out fairly quickly, so if you don’t plan for these to get eaten right away, perhaps freeze half the dough? Or make more friends?
Also, while I’m feeling confessional: That is not vegan milk. We can all agree that almond milk will never model in this town, right?
I hope your January is being a total sweet pea. If not, maybe it just needs a cookie or two (… dozen, obviously).
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup white sugar
- Zest of one lemon
- 1/2 cup vegan alternative milk (almond milk used here)
- 1 cup coconut oil, melted
- 1 cup sweetened coconut flakes
- 1.2-ounce package freeze-dried blueberries (a scant cup — dried blueberries will also work)
- Preheat oven to 350 degrees and prepare two large baking sheets by lining with parchment paper.
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Rub the zest of the lemon into the white sugar until incorporated and fragrant. Using a handheld mixer, beat coconut oil, lemon sugar, brown sugar, and milk until creamy, then add dry ingredients and mix until just incorporated. Use a wooden spoon to mix in the coconut flakes and blueberries.
- Scoop walnut-sized balls of dough onto the cookie sheets, about 2 inches apart. Flatten them with your palm a bit, because these won't spread much on their own. Bake for 10-12 minutes, until golden brown at the edges and still soft in the middle. Cool on a wire rack before serving.