Perfect Vegan Cookie Road Trip Snack Recipe
Photo by Omigod, Dibs!
A couple of months ago, I put up a blog post entitled "Vegan Cookies? Just Bear With Me", a short conversation of a yummy vegan cookie recipe I had found during a combination of fad diets I was going through at the time. I found the recipe I shared in that post from another blog post made by Sarah on her site, MyDarlingVegan.com. So, my shared recipe here should be given recognition and thanks to Sarah for her sharing this delicious cookie recipe that I make for myself and my family quite often. I actually made another batch a couple nights ago from the date of this post ( ͡ᵔ ͜ʖ ͡ᵔ )
A Perfect Snack For Any Occasion, Especially For Road Trips
From the gained popularity of my version of this recipe (I don't use chocolate chips in mine), I decided to make a baking video (below) showing the steps to make it, along with a detailed recipe, the list of items I use specifically for this recipe and the guide that I use directly from Sarah's recipe every time I make my own batch. These cookies are a delicious treat for any occasion, which is every occasion for me, and a perfect snack to take along with you in a ziploc bag on your road trip travels.
This recipe makes a batch of about 15 - 20 cookies, but it all depends on how big you make your cookies. I am no baker or chef by any means, and my way of cooking is not an exact science either, so sometimes I make big ones and sometimes I make smaller ones. It just depends on the ratio of my eyes to my stomach at the time of making them.
They're Good For Ya Too!
Soft, chewy, and super easy to make, these vegan cookies are a healthy alternative to store bought cookies and your grandma's recipe. Sorry granny.
- No strange, hard-to-pronounce vegan ingredients or weird egg replacers.
- No palm oil or margarine of any kind in this recipe.
- These cookies are 100% organic!
How To Make The Perfect Vegan Cookie Road Trip Snack?
Step one – Mix together your wet ingredients.
I start by taking a large mixing bowl and adding the white and brown sugars, and salt into it, then mix. Then, I add in the melted coconut oil and vanilla extract and mix the combination together until the sugars are saturated completely. Then I add the apple sauce in and mix it all together even more.
Step two – Combine the dry ingredients.
Next, I sift in the flour and baking soda a little bit at a time to make sure it all blends together nicely and easily. I was using a whisk in the beginning, moving on to a small hand mixer as more flour was poured in, but now I use a Ninja Mega Kitchen System and use its dough blade and setting. Makes cookie making much, much easier and less messier too!
Step three – Bake the cookies
Baking the cookies just right is essential for getting that perfect cookie – a delicate crispy edge with a delightfully chewy center. In order to get the perfect cookie texture here are some tips.
Tips for baking the perfect chocolate cookies (Directly from the horse's mouth)
- Use parchment paper or a silicone baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.
- Bake cookies at a slightly higher temperature than normal (375 F). This also will encourage the edges to bake faster creating a light shell around all that chewiness.
- Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. You can tell cookies are done when they are slightly brown and flattened but still have a bit of wobble.
- Remove from oven and let the cookies cool at least 5 minutes on the cookie tray before transferring them to a wire cooling rack. This is the final touch in creating that perfect chewy texture.
Serving and Storing Your Cookies (Tips from Sarah)
These cookies can be served immediately or you can first let them cool completely. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
Pro tip: You can also store the dough in the freezer for fresh baked cookies every day! To do this, roll the cookie dough into balls and place them on a baking sheet in the freezer. Let the cookie balls freeze completely, at least 2 hours, before transferring them into a large ziplock bag to be stored for up to 2 months. This way you can pull out a couple of cookies at a time to bake as you please!
Perfect Vegan Cookie Road Trip Snack
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup coconut oil, melted
- 1 tsp salt
- 1/2 cup apple sauce
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- Preheat the oven to 375° F. Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl combine brown and white sugar with coconut oil and salt. Stir until sugars are evenly hydrated.
- Add apple sauce and vanilla extract, siring to combine.
- Sift the flour and baking soda into the sugar/apple sauce mixture and mix until the flour is evenly incorporated and a thick dough forms. Fold in the chocolate chips.
- Scoop about 2 rounded tbsp of dough onto the baking sheets, leaving about 2" between cookies.
- Bake for 10-12 minutes until cookies are lightly brown. They should be slightly under-baked. This will give the cookie the chewy texture.
- Pull cookies from oven and tap a few times on the counter to allow the cookies to flatten slightly. Let cool on baking sheet for 10 minutes before removing to let cool completely on a cooling rack.
- Store in an airtight container at room temperature for up to 5 days.