Irresistible Vegan Sunflower Oil Chocolate Chip Cookies: The Ultimate Dairy-Free, Egg-Free Indulgence
Prepare to discover a chocolate chip cookie recipe that will redefine your perception of plant-based baking. These aren’t just any cookies; they are our very own Vegan Sunflower Oil Chocolate Chip Cookies, aptly named because, you guessed it, sunflower oil is the star ingredient. More than just being dairy-free and egg-free, these cookies boast an incredible flavor, a delightful texture, and an appearance that’s sure to impress. What’s even better is that they require no obscure ingredients, making them accessible to every home baker. While we celebrate sunflower oil for its neutral flavor and excellent baking properties, feel free to substitute another neutral oil if you prefer, and perhaps even coin a new name for your delicious creation.
The inspiration for this phenomenal recipe stems from the “Secretly Vegan Chocolate Chip Cookies” found in the acclaimed Ovenly cookbook. While their original recipe is undoubtedly fantastic, our Sunflower Oil Chocolate Chip Cookies introduce a few thoughtful modifications that elevate them further. Our key innovation lies in using a carefully selected blend of flours, specifically mixing a touch of whole wheat flour with traditional all-purpose. We are genuinely convinced that this blend contributes to a superior texture and a more complex, nuanced flavor profile. Additionally, we’ve incorporated vanilla extract, an ingredient conspicuously absent from the original recipe, but one that we believe is crucial for adding depth and warmth to any chocolate chip cookie, especially in a vegan rendition where traditional butter notes are absent.
One aspect of this recipe that requires a bit of patience is the recommended 12-hour chilling period for the dough. We understand that waiting can be the hardest part when delicious cookies are on the horizon. A lively discussion on Food52, comparing cookies baked immediately versus those chilled overnight, concluded that while chilling isn’t “absolutely” necessary, the benefits are undeniable. From our extensive experience, chilled dough consistently yields a superior cookie: it spreads less, resulting in thicker, chewier centers and crisper edges, and the flavors have ample time to meld and deepen. This patience truly pays off in a more flavorful and structurally sound cookie. So, while you can certainly try baking them right away, we highly encourage embracing the overnight chill for the best possible results. Consider it an investment in ultimate cookie perfection.
These versatile vegan chocolate chip cookies can be tailored to your preference for size and serving. When made as generous, standard-sized cookies, this recipe typically yields about 18 delicious treats. However, if you’re planning to serve a larger gathering or simply prefer a more snackable bite, you can easily halve the size of the dough balls to produce approximately 36 smaller cookies. The beauty of this recipe is that altering the cookie size does not compromise the fantastic texture, as long as you make a simple adjustment to the baking time. Despite the absence of traditional butter, each bite delivers an abundance of rich, satisfying flavor. We are constantly experimenting and have a strong feeling these cookies would be equally fantastic made with gluten-free flour. We promise to update you with our findings once we’ve perfected a gluten-free adaptation!
That being said, if your immediate search is for a cookie that is both vegan AND gluten-free, we highly recommend trying our Gluten-Free Coconut Sugar Chocolate Chip Cookies, which were featured just a few days ago. They are an excellent option for those with specific dietary needs, offering a delightful and satisfying experience without compromise.
Recipe
Sunflower Oil Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 2 cups unbleached all-purpose flour** (250 grams)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup organic sugar (100 grams)
- ½ cup packed organic light brown sugar (110 grams)
- ½ cup plus 1 tablespoon Sunflower oil measure carefully
- ¼ cup plus 2 teaspoons water
- 1 teaspoon vanilla or vanilla bean paste
- 1 ¼ cups dark chocolate chips
- ½ cup finely chopped pecans or walnuts
- Maldon salt I like Smoked Maldon Sea Salt Flakes for garnish
Instructions
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Weigh out your flour(s), then whisk together the flour, baking powder, baking soda, and salt.
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In a mixing bowl, whisk the sugars briskly with the oil and water until smooth and incorporated, then whisk in the vanilla.
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Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
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Stir in the chocolate chips and nuts. Divide dough into 18 portions, arrange on foil or parchment lined plates, then cover rightly and chill for 12 to 24 hours.
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Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper.
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Sprinkle the balls of dough with coarse-grained sea salt and bake for 12 to 13 minutes, or until the edges are just golden. For smaller cookies, divide each chilled dough ball in half so that you have about 36 cookies and cut the baking time to about 10 minutes. Do not overbake.
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Let the cookies cool completely before serving.
Notes
**Flour Blend for Optimal Texture:** Our recipe specifies 2 cups (250 grams) of unbleached all-purpose flour. However, for a richer flavor and a slightly chewier texture, we highly recommend trying a flour blend. A fantastic combination is 200 grams of all-purpose flour mixed with 50 grams of whole wheat flour. The whole wheat flour adds a nutty depth and a delightful chewiness that complements the chocolate beautifully, without making the cookies dense. This subtle change significantly enhances the overall eating experience.
**Importance of Chilling:** The 12-24 hour chilling period is not merely a suggestion; it’s a critical step for achieving the best possible results. Chilling the dough allows the flour to fully hydrate, preventing a cakey texture and promoting a chewier cookie. More importantly, it allows the flavors—especially the vanilla and the sugars—to meld and deepen, resulting in a more complex and satisfying taste. Cold dough also spreads less in the oven, giving you those desirable thick centers and slightly crisp edges. If you bake unchilled dough, expect a flatter, greasier cookie.
**Customizing Your Chocolate and Nuts:** Feel free to get creative with your mix-ins! While dark chocolate chips are a classic choice, chopped dark chocolate bars will create beautiful puddles of chocolate throughout the cookies. You can also experiment with vegan milk chocolate chips for a sweeter profile. As for nuts, finely chopped pecans or walnuts add a wonderful textural contrast and nutty flavor. Almonds or cashews could also work, or you can omit nuts entirely if preferred. Just ensure they are finely chopped for even distribution.
**Salt for Flavor Enhancement:** Don’t skip the Maldon sea salt flakes for garnish! A sprinkle of flaky sea salt on top of each cookie before baking not only adds a beautiful visual appeal but also enhances the chocolate’s sweetness and provides a delightful salty contrast that elevates the entire cookie experience. Smoked Maldon Sea Salt Flakes offer an additional layer of intriguing flavor.
**Storage and Freezing:** These cookies are best enjoyed fresh, but they also store well. Keep them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 3 months. Thaw them at room temperature or warm them slightly in a microwave or oven for a “freshly baked” feel. You can also freeze the dough balls before baking. Simply arrange them on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. When ready to bake, place frozen dough balls directly on a baking sheet, adding an extra minute or two to the baking time.