Ultimate Vegan Chocolate Chip Cookies: Baking Perfection with Kelapo Coconut Oil
Who doesn’t love a classic chocolate chip cookie? That perfect balance of sweet, chewy, and chocolatey goodness is a timeless delight. But what if you could enjoy that beloved treat while adhering to a plant-based diet, without sacrificing an ounce of flavor or texture? Welcome to the world of vegan chocolate chip cookies, elevated by the magic of Kelapo Coconut Oil. This recipe has stood the test of time, proving that going vegan doesn’t mean compromising on deliciousness. Indeed, what was once considered a novel ingredient, coconut oil, has become a staple in modern baking, transforming ordinary recipes into extraordinary culinary experiences.
While this particular recipe post dates back to a time when coconut oil was just beginning to gain widespread recognition in the culinary world, its core message remains as relevant as ever: coconut oil is a game-changer for vegan baking. The insights and tips shared here are timeless, offering a proven path to incredible, dairy-free, egg-free chocolate chip cookies that everyone will adore. So, whether you’re a seasoned vegan baker or just exploring plant-based options, prepare to be amazed by the versatility and effectiveness of this simple, yet powerful ingredient.
The Rise of Coconut Oil in Vegan Baking
It’s fair to say that coconut oil has firmly established itself as a cornerstone in my baking pantry, and for good reason. While it doesn’t aim to perfectly mimic the distinct flavor profile of butter, its unique properties bring a host of benefits that are unparalleled in the world of plant-based baking. When I use coconut oil, I consistently find that it imparts a wonderful flakiness to pie crusts, creating layers that practically melt in your mouth. For cookies, it’s the secret to achieving those coveted crispy edges that perfectly complement a soft, chewy interior. And in quick breads, it contributes a dense, incredibly moist quality that ensures every slice is rich and satisfying.
Beyond its remarkable textural contributions, the enthusiasm for coconut oil is also fueled by its widely discussed health benefits. If you follow the buzz, you’ll encounter claims ranging from its potential to alleviate symptoms of Alzheimer’s and help prevent high cholesterol, to strengthening the immune system, aiding digestion, and facilitating weight loss. The list of purported benefits can seem endless, sometimes even humorously so! While it’s always wise to consult scientific sources for health information, its natural origin and the positive experiences many people report contribute to its allure as a wholesome ingredient. This combination of baking prowess and perceived health advantages makes coconut oil an indispensable item for anyone looking to bake delicious and mindful treats.
A Deep Dive into Kelapo Extra Virgin Coconut Oil
Over the past year, my culinary explorations have led me to try several brands of coconut oil, each with its own characteristics. While the more economical options found in the baking aisle of larger stores were perfectly adequate for tasks like frying tortilla chips or popping popcorn, I’ve discovered a clear frontrunner when it comes to quality and performance in baking: Kelapo extra virgin coconut oil. Upon receiving a sample last week, I was immediately impressed and have since become a dedicated fan. Kelapo stands out for its superior quality, making it a pivotal ingredient in achieving truly exceptional baked goods.
What sets Kelapo apart? First, its appearance and aroma are distinct. It boasts a creamy white color and a delightful, authentic coconut scent that hints at its pure, unrefined nature. When incorporated into baked goods, it imparts a subtle, faint coconut flavor that is both pleasant and complements other ingredients without overpowering them. This delicate flavor profile is especially appreciated in recipes like these vegan chocolate chip cookies, where it adds a layer of depth that many might not immediately identify as coconut, but definitely contributes to the overall deliciousness.
Furthermore, I genuinely appreciate Kelapo’s thoughtful packaging. It comes in an amber bottle, specifically designed to protect the oil from light exposure, which is crucial for maintaining its freshness and extending its shelf life for a full two years. This commitment to quality and preservation speaks volumes about the brand. The consistency of Kelapo coconut oil, like many natural oils, varies with temperature, but my sample consistently exhibits a texture similar to shortening—solid at cooler temperatures, yet easily softened or partially melted for various applications.
While my initial focus for Kelapo has been on baking, its versatility extends far beyond the oven. This high-quality extra virgin coconut oil can be effortlessly spread on toast for a healthy fat boost, blended into smoothies for added creaminess and nutrients, or spooned over oatmeal to enhance flavor and texture. Many also embrace it for its cosmetic benefits, using it as a natural skin moisturizer. For now, however, my passion lies in exploring its full potential in baking, and I encourage you to discover how this exceptional ingredient can elevate your culinary creations too.
Crafting the Perfect Vegan Chocolate Chip Cookie: The Recipe
Now, let’s get back to the star of the show: these incredible vegan chocolate chip cookies. This recipe is a thoughtful adaptation from one of my all-time favorite vegan cookbook authors, Dreena Burton, whose expertise in plant-based baking is truly inspiring. Over time, I’ve received countless comments and emails from fellow bakers confirming that these cookies are even better when made with the addition of coconut oil. The choice of oil in vegan baking is critical, and coconut oil truly shines here.
The Kelapo coconut oil contributes a subtle, almost imperceptible flavor that enhances the overall profile of the cookie without tasting overtly like coconut (unless you’re specifically looking for it!). More importantly, its structure and consistency play a crucial role in the cookie’s texture. It helps to keep the cookies delightfully tall and satisfyingly thick, giving them that substantial, bakery-style feel. In my initial attempts, I sometimes neglected to gently press down the dough before baking, resulting in cookies that were perhaps a touch too plump—but even so, their taste was absolutely superb, a testament to the robust flavor profile this recipe offers.
For those who appreciate a slightly healthier edge and a nutty undertone, I’ve had great success using Hodgson Mill whole wheat pastry flour. This flour provides a delicate texture while incorporating the benefits of whole grains. However, if your preference leans towards a more traditional, lighter-colored, and classic cookie texture, all-purpose flour works beautifully as well. Experiment with both to discover your personal favorite, as both options yield fantastic results with these vegan chocolate chip cookies with Kelapo coconut oil.
Recipe
Vegan Chocolate Chip Cookies with Kelapo Coconut Oil
Anna
Pin Recipe
Ingredients
- 1 cup whole wheat pastry flour or all-purpose flour** — about 130 grams
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar (48 grams)
- ⅓ cup maple syrup (114 grams)
- ¼ cup coconut oil, partially melted or sloshy (60 grams)
- 1 ½ teaspoons vanilla extract
- ⅓ cup toasted nuts chopped
- ⅔ cup vegan approved chocolate chips
Instructions
-
Preheat oven to 350 degrees F.
-
In a medium size bowl, thoroughly stir together the flour, salt, baking powder, baking soda and sugar.
-
In a mixing bowl, stir together maple syrup, coconut oil and vanilla extract.
-
Add the flour mixture to the oil mixture and stir until combined. Stir in nuts and chocolate chips.
-
Drop by rounded tablespoonfuls onto ungreased cookie sheet and bake for 11 minutes.
Notes
Cookies will spread less if you shape the dough into mounds, chill the mounds and bake the chilled mounds.
Tips for Vegan Cookie Baking Success
Achieving the perfect vegan cookie is an art, but with a few key tips, you can ensure your vegan chocolate chip cookies with Kelapo coconut oil turn out flawlessly every time. Here’s how to maximize your baking success:
- Accurate Flour Measurement: As noted in the recipe, pastry flour can vary in weight by brand. Using a kitchen scale (about 130 grams per cup) is the most accurate way to measure flour, especially if you’re using a different brand than Hodgson Mill. Too much flour can result in dry, crumbly cookies, while too little can make them spread too much.
- Coconut Oil Consistency: The recipe calls for partially melted or “sloshy” coconut oil. This consistency is crucial for proper mixing and achieving the desired texture. If your coconut oil is too solid, gently warm it until it reaches this state. If it’s fully liquid, it might be too warm and could affect the dough’s texture; let it cool slightly until it begins to solidify a little.
- Chilling the Dough: This is a game-changer for thick, chewy cookies. If time allows, shape your cookie dough into mounds and chill them for at least 30 minutes, or even overnight. Chilled dough spreads less in the oven, resulting in taller, chewier cookies with a more pronounced shape. This also allows the flavors to meld beautifully.
- Do Not Overmix: Once you add the flour mixture to the wet ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tough cookies.
- Even Baking: Ensure your oven is preheated to the correct temperature (350°F / 175°C) and that you rotate your cookie sheets halfway through baking for even browning. Baking for exactly 11 minutes generally yields a perfectly cooked cookie that is soft in the middle and slightly crisp on the edges.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking.
Why These Vegan Chocolate Chip Cookies Are a Must-Try
These vegan chocolate chip cookies with Kelapo Coconut Oil aren’t just an alternative for those on a plant-based diet; they are a superior cookie in their own right. The thoughtful combination of ingredients, enhanced by the unique qualities of Kelapo’s extra virgin coconut oil, creates a dessert that is rich in flavor, perfectly textured, and surprisingly easy to make. Whether you’re making them for a vegan friend, exploring healthier baking options, or simply craving an exceptionally good cookie, this recipe delivers on all fronts.
The journey from a simple concept to a beloved recipe is often marked by discovery and refinement. In this case, the discovery of coconut oil’s power in vegan baking, particularly Kelapo’s high-quality offering, has transformed a classic into something truly special. So, gather your ingredients, follow these simple steps, and prepare to indulge in a batch of vegan chocolate chip cookies that might just become your new favorite. Don’t forget to share your experience and let us know how your batch turned out!