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Best Ever Vegan Chocolate Chip Cookies | Miyoko's Cultured Vegan Butter Review & Recipe + video



Last night was the final episode of Game of Thrones! What a tear jerker. It has been a long time in the making. We started watching the show during season 3 and were hooked immediately! My favorite characters, hands down, are the giants and dragons. They are amazing. It was a great episode. I definitely ugly cried but after watching a show for almost 10 years, you become very invested in the characters and their lives. GoT is an art piece. Brilliant in every way!

In typical GoT fashion, Matt and I made a delicious homemade snack and it turned out so good I had to share it on my blog today. This season we've made guacamole and chips, dark chocolate chunk cookies, peach cobbler and several other delicious treats to watch during the show.

For the series finale Matt picked his all time favorite dessert, chocolate chip cookies! So I put together this tasty recipe I used with one of the new vegan butters that just hit the market. I eat a whole food plant based diet 90% of the time but occasionally I like to use vegan butter and other oils in certain 'vegan junk food' recipes because it makes them a lot more 'homestyle' and delicious. This is definitely a guilty pleasure type of recipe since it uses lots of butter and sugar.



I tried a new plant based butter in this recipe: the new Miyoko's Vegan Butter made with real cashew cream.

What was my opinion/review? The best plant butter I have ever tried! I was so surprised how much I loved it. It had actually been sitting in my fridge for weeks and I wasn't sure what to do with it so I made these cookies and they taste simply perfect! I will even go so far as to say this is probably the best butter on the market period (even in comparison to real butter). It's so much like the real thing!



The smell is divine. Like real butter. Mmmmmmm! And it's so incredibly creamy. It creamed so well with the sugars.

Just like what mom made as a kid! Hot, chewey, chocolatey, buttery, with a slight crisp on the edges. YUM!

Matt can't stop eating them. I had to hide the tin last night so we would have some to eat during the show.

Recipe Tips:

- I let the butter sit on the counter to soften up for a few hours before I made the cookies which was crucial to the cookies coming out as they did, soft and chewey.

- For baking, I always buy organic! Or at least I try to as much as possible! Ex. Organic brown sugar, organic all purpose flour, organic raw cane sugar, organic dark chocolate, etc. etc. It may seem a tad extreme but I assure you, it makes a big difference when baking. Organic baking ingredients, in my opinion and experience, yield a much tastier and homemade-like result. Bob's Red Mill is a great tried and true brand that carries tons of organic baking and grain products that I love and use on the regular.

- The Miyoko's Vegan Butter is also a great all purpose butter to spread on top of breads and bagels and can also be used for other general baking recipes or to saute veggies on the stove top in place of olive oil.

- I made about 10 cookies and then put the rest of the dough (pre-rolled dough balls) in the freezer. That way you can keep them for a long time and just pop the dough balls into the oven when you are ready for a snack.


Best Ever Vegan Chocolate Chip Cookies Recipe | Miyoko's Vegan Butter

1 Tbsp ground flax meal

3 Tbsp water

2 cups organic all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp sea salt

1 cup (1, 8 oz. package) Miyokos Vegan Butter (at room temperature)

1 cup organic packed brown sugar

1 cup organic raw cane sugar

1/4 cup unsweetened regular almond milk

2 tsp vanilla

2 cups organic old fashioned rolled oats

1 cup organic vegan dark chocolate chips

1. Preheat your oven to 350 F. Line a large baking sheet with parchment paper.

2. In a small bowl make your "flax egg" (mix the flax meal and water) and set aside for 10 minutes so it can thicken up.

3. In a large bowl combine the flour, baking soda, baking powder, cinnamon, and salt.

4. In a separate bowl, beat the vegan butter and sugars with a kitchen aid mixer or hand mixer until fluffy. Add the flax egg, almond milk, and vanilla to the butter/sugar mixture and beat until smooth and fluffy.

5. Add the wet ingredients to the dry ingredients and fold just a few times until somewhat combined. Finally, add the oats and the chocolate chips and continue to fold until the dough is completely mixed.

6. Place large heaping tablespoons of dough onto the baking sheet. Leave space in between each cookie as they will double in size.

7. Bake for 13-14 minutes or until lightly golden. Remove from the oven and let the cookies sit on the pan for 5 minutes before transferring them to a wire rack to cool completely for about 10 more minutes.

Enjoy hot, right out of the oven, paired with a tall glass of almond milk! Enjoy!



Check out my video tutorial below and subscribe to my YouTube Channel for more videos! :)



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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes & inspiring nature and travel photography!

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