I have always loved chocolate chip cookies: they are perfect for tea time or to come along an ice cream during summer time. It isn’t very bikini-friendly but the most important is to treat you once in a while!

A few weeks ago, I got a  food processor to prepare pastries (= now that I like cooking it changes my life). I wanted to prepare two rounds of pastries: “classic” one with butter, flour and chocolate and another “vegan” one to compare.

 

I will share the two recipes and the result of the battle at the end of this article. Let’s go !

 

My classical chocolate chips cookies

Plate Monoprix x Nadia Gallardo

 

I used as a base this recipe but decreased the quantity of butter and sugar as I thought it was too much.

 

INGREDIENTS FOR 10 CHOCOLATE CHIP COOKIES :

• 100g of softened butter
• 80g of cane sugar
• 1 pack of vanilla sugar
• 150g of wheat flour
• 1 egg
• 1 teaspoon of baking powder
• 70g of chocolate chips
• Hazelnuts and pecan nuts: as much as you like (depending on how much you like nuts)

 

Food processor Kitchen Aid (38% off)
Wooden chopping board Monoprix x Nadia Gallardo
Tea towel Monoprix x Nadia Gallardo

 

RECIPE :

1. Mix the sugar and softened butter with the food processor (or beater) in order to get a homogenous dough.
2. Add the egg, flour, baking powder. And mix.
3. Once you get a homogenous dough, add chocolate chips, hazelnuts and/or nuts. And mix again.
4. Shape small balls of dough with a scoop, and place them on a cookie sheet and flatten them on the baking tray.
5. Bake about 20 minutes at 160°C and stop the cooking process once they get golden brown.
6. Let cool on the baking tray before tasting and store them in an airtight container .

 

 

My vegan chocolate chip cookies

I tried to adapt the recipe above with vegan ingredients by replacing the egg by plant milk and by decreasing the amount of sugar because of the strong sweetness of the coconut sugar (you can also decrease the sugar amount of my recipe above too if you want)

 

INGREDIENTS FOR 8-9 VEGAN CHOCOLATE CHIP COOKIES :

• 60g of coconut oil
• 35g of coconut sugar (or raw sugar)
• 110g of chestnut flour
• 20cl of plant milk (you can choose either soy, almond, spelt…)
• A pinch of salt
• 50g of dark chocolate chips
• Hazelnuts and pecan nuts: as much as you like (depending on how much you like nuts)

 

 

RECIPE :

1. The coconut oil must be soft but not liquid (as softened butter, so warm up the container with hot water the the oil is solid)
2. Mix the oil, sugar in the food processor (or beater) to get a homogenous dough.
3. Add plant milk, flour, pinch of salt and mix.
4. Add chocolate chips and nuts. Then mix again.
5. Shape small balls of dough with a scoop, and place them on a cookie sheet on a baking tray and flatten them as mentioned above.
6. Bake 10 minutes at 180°C then let them cool on the baking tray and enjoy.

 

The result of the “Classical” vs “Vegan” battle

I admit, this result is completely subjective but I am curious to know your thought if you try these recipes.

I am actually quite lucky to not be food intolerant and I like pretty much everything (apart from tripe but it’s not related to cookies recipe!)

I can eat whatever I want my digestive system doesn’t give me a warning for this or that ingredient (as for now!). So, my feeling is based on taste, texture and yumminess dimension.

 

CLASSICAL CHOCOLATE CHIP COOKIES :

♦ Real yumminess: crunchy texture outside and softness inside (especially when they are still a bit warm when just out of the oven)

♦ The dough is a bit sticky when we try to shape them.

♦ Not really a friend when it comes to a diet nor for those who need to be careful with sugar and/or cholesterol.

 

Wooden chopping board Monoprix x Nadia Gallardo
Tea towel Monoprix x Nadia Gallardo

 

VEGAN CHOCOLATE CHIP COOKIES :

♦ Reduced yumminess but the light taste of coconut (thanks to the oil and sugar) goes quite well with the chocolates chips.

♦ More soft than crunchy and more golden brown.

♦ More difficult to shape once you dispose them on the baking tray: so try to shape with your hand instead (like a modeling clay).

♦ The texture is a bit more friable (especially when they are warm as after the coconut oils clots everything after) therefore to be enjoyed cooled.

 

Cake stand Virginia Casa

 

MY OPINION :

I like both version but I have a slight preference for the classical ones and their crunchy-softness.

The advantage with vegan cookies is the low nutritional intake (lower glycemic index, no animal-fat) and the healthy alternative in case of impulsive greediness.

And if you are addict to the crunchy side like me, add more hazelnuts in the vegan dough and the problem is solved!… In a nutshell: one point for everyone! Enjoy! (English translation by Quiterie)