Making the perfect vegan chocolate chip cookie has kind of been a thorn in my side for just about..forever. Ok not forever because obviously pre-vegan things were a lot easier. But really, I wanted to find a recipe that was foolproof, easy to replicate and easy to double (because why wouldn’t you double cookie dough?!). I’ve gone through a lot of trials and tribulations, ending up with too puffy of a cookie (too much liquid), too runny and crunchy/hard (too much coconut oil (affiliate link)) or either just plain gross. I can always tell right when I fold in the final ingredients if that batch of vegan chocolate chip cookies is going to be a home run or a fail, just by the texture of the dough. I’ve had a few tries where the dough didn’t even make it to the oven, because I knew the baking time and frustration when I eased the cookie sheet out of the oven, just wasn’t worth it. All of that being said, these maple ginger cookies were a total success, right from the start. I could tell as soon as I started folding in the ginger pieces and chocolate chips, these cookies were going to be the base of my favorite vegan chocolate chip cookies. Win!
I used a combination of my recipe from my pumpkin gingersnap cookies and a few pieces of a pretty successful chocolate chip cookie recipe to make these ginger-y cookies and the combination ended up being one of my favorite cookies yet. The addition of maple syrup only seemed natural, since fall/winter months have me basically consuming it by the gallon and darker sweeteners just seem to have the vibes of Christmas time (i.e. gingerbread cookies! Make them into little men and call it a day). I used good ol’ regular maple syrup from Trader Joe’s in this batch, but I’m guessing a certain fancy, boozy syrup that I picked up while visiting Boston would do just fine in them too. Make sure you get the crystallized ginger for folding into these chocolate chip cookies, the regular root stuff just isn’t right in this case. I found mine in the candy aisle at Whole Foods, but I’ve also gotten a great quality product from Penzey’s. If you are looking for an addition to your weekend plans, this is it!
I forgot to mention, I made these as part of participating in the Great Food Blogger Cookie Swap! I received some awesome cookies and had fun sending them in the mail, so if you are looking to get involved, do it next year for sure. It was so awesome getting packages in the mail filled with cookies and not something boring I ordered from Amazing Prime (like hairspray or contact solution).
- 1/2 cup plus 2 tablespoons whole wheat flour
- 1/3 cup all purpose flour
- 1 1/2 teaspoons baking soda
- ¼ teaspoon baking powder
- 1½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon fine grain sea salt
- 1 tablespoon cornstarch
- ½ cup olive oil (affiliate link)
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1 teaspoon almond extract
- 2 tablespoons candied ginger
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flours, baking soda, powder, spices, salt and cornstarch. Set aside. In a small bowl, whisk together the olive oil (affiliate link), brown sugar, maple syrup, and extract. Add the olive oil (affiliate link) mixture to the dry mixture and stir until no streaks remain (you can also use a stand mixer fitted with a paddle to combine the dough). Fold in the ginger and chocolate chips.
- Scoop by the tablespoon onto the prepared baking sheets and bake for 10-12 minutes, until golden brown on top. Make sure you don’t overbake them!