I’ve been tinkering with my vegan chocolate chip cookie recipe for some time now, giving it a few tries before deciding that it was never going to work (dramatic much?) and letting it take a backseat to my other recipe testing for a while (although these stuffed beauties are some of my favorite cookies at the moment) . While my girl Sarah has nailed the regular vegan chocolate chip cookie I wanted to still go for my own version of a vegan deep dish chocolate chip cookie (deep dish is just always better!). Achieving a pretty near perfect vegan deep dish chocolate chip cookie is just about as close as I’ve gotten to getting my cookie recipe just right, so I have hope! I did add a bit more liquid to this version and didn’t let it chill, since it’s filling up a whole skillet rather than being scooped into individual cookies. I would not recommend replacing the olive oil with coconut oil, I didn’t test it with coconut oil and am not sure how it would work out, so stick to the recipe on this one!
If you’re looking for the perfect vegan chocolate chip cookie to serve to a crowd or serve with a scoop of vanilla ice cream on top, this is it! Since I sometimes don’t feel like going through the process of scooping out cookies and baking them each on a tray, a vegan deep dish chocolate chip cookie is a perfect lazy shortcut to getting there. I would recommend underbaking this cookie since overbaking could dry it out very quickly. Also, don’t skimp on the chocolate chips, they are one of the keys to the perfect gooey factor of the cookie! Between the perfectly gooey center and those crunchy, crinkly edges, this is the perfect vegan chocolate chip cookie of my dreams.
Products used in this recipe (affiliate links below):
Vegan Deep Dish Chocolate Chip Cookie
The perfect vegan deep dish chocolate cookie, made with olive oil and easy ingredients! Would be perfect topped with a scoop of vanilla ice cream and served warm.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup cane sugar
- 1/2 cup dark brown sugar
- 1/2 cup olive oil
- 1/4 cup almond milk
- 1 1/4 cups dark chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk the sugars olive oil and almond milk until incorporated.Add the flour mixture to the sugar mixture, and then stir with a wooden spoon until combined. Fold in the dark chocolate chips.
Spray a cast iron skillet with non stick spray and spread dough evenly into prepared pan.
Bake for 20-25 mins, or until golden brown.
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