Vegan chocolate chip cookies with maple & olive oil
Cookies
These cookies were born out of a dessert craving at 7 a.m., on a weekday. Chocolate cookies for breakfast, I reasoned, should make a few ingredient concessions to appear moderately virtuous. I started with Ovenly's <a href="https://food52.com/recipes/39132-ovenly-s-secretly-vegan-salted-chocolate-chip-cookies">Genius recipe</a> for vegan salted chocolate chip cookies, and tweaked it, trading neutral oil for olive oil (one of my favorite baking tricks), and swapping out white and brown sugar for maple syrup and coconut sugar to mirror my typical breakfast choices. I added a tiny bit of molasses to replace the brown sugar–flavor I missed from traditional chocolate chip cookies, and switched out the chips for chunks, for bigger pools of melted chocolate (though you could use either, of course). The Ovenly recipe has you refrigerate the dough for at least 12 hours and up to 24 hours before baking, and you could absolutely do that here for even better flavor (flour hydration, and all that)—but you can also bake these right away, because cookies for breakfast wait for no one.
Share:
0
30
0
Comments