June 17, 2015

Made with Becel: Jubes' Vegan Chocolate Chip Cookies

This is my all time favourite chocolate chip cookie recipe. It uses only 3 tablespoons of Becel per batch of 12 (more or less) and they come out chewy with crisp edges and keep really well after they're baked! I've been making them so often now, it takes me less than 10 minutes to get everything mixed up and into the oven. The add in options are endless!



Baking is always easier and more fluid when you have all your ingredients together in one spot. It looks like I have what I need here, but I don't. I'm missing a few cast members, so don't be like me!


In a bowl, add all purpose flour.


A little baking soda...


 and a quarter teaspoon of regular not so fancy salt.


Incorporate all the dry ingredients together.


This is optional, but to add a little more colour and flavour I like to toss in a bit of cocoa powder.


Whirl that around a few times with a whisk.


In another bowl, measure out the ground flax seed.


Into that, some water. Give it a stir- this is what will bind the cookie together without the use of eggs. It'll get kind of goopey- that's good!


Of course there has to be vanilla extract. Not too much, just a teaspoon.


Then scoop in a few tablespoons of Becel Vegan.

Cookies need sweetness, so in goes a combination of white sugar...


and some dark brown sugar. Make sure to pack it down when measuring!




Mix it manically!

Mix it until it resembles a smooth goop and the Becel is no where to be seen.
Then it's time to dump the dry ingredients into the wet.


Using a spatula or a wooden spoon, fold it all together so it forms a dough.


These are chocolate chip cookies, right?
Add in those chips! I'm using semi-sweet vegan chocolate chips, use your favourite.


This is what the consistency of the dough should look like. It's not dry and it's not really loose.
It's super sticky though, so for ease- use silicone or plastic utensils!


But of course I went ahead and used a metal measuring spoon...and a plastic one to scoop out the dough. Remember! I gave you fair warning, but if you like a challenge, go ahead and use two metal spoons. :)


I made my cookies (a heaping tablespoon) a touch bigger than usual, so I got 11. Usually I get 12 though, but regardless, only about 9 make it into the cookie jar.


The oven situation. Put the cookies on the top third of the oven and not the middle. Trust me!


They bake at a toasty 375FC, non-convection, for about 10 minutes.



A minute into baking...


9 minutes later. They puff up a decent amount when cooked.


This is the fun part.
Right when they've finished baking, take the tray out and drop it on the table top (from about 6 inches) a few times to deflate them! I'd suggest you put a towel down as to not ruin any tables or counter tops when doing this. Do not skip this step.


Ta-da! Perfect cookies with delicious folds, nooks and crannies and slightly cracked tops.


Let them cool for about 5-7 minutes on the tray before transferring them into your mouth  to a cooling rack.

They're amazing warm with a glass of mylk, but they're just as good the next day if they last that long! It's best to keep them in some sort of vessel; it doesn't have to be air tight.



Jubes' Vegan Chocolate Chip Cookies
Makes 1 dozen 

Preheat oven to 375F (bake, non-convection)

Bowl A
1 cup + 2 tablespoons All Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Cocoa Powder (optional)
  •  Combine in a bowl and set aside.

Bowl B
1 1/2 tablespoon Flax Seed, ground
5 tablespoon Water
  • Stir and add in...
6 tablespoons Dark Brown Sugar
6 tablespoons White Sugar
3 tablespoons Vegan Becel
1 teaspoon Vanilla Extract
  • Whisk everything together
  • Pour dry (Bowl A) into wet (Bowl B) and mix.
1/2 cup Chocolate Chips
  • Add into dough and combine.
  • Portion out 12 balls of dough, onto a parchment lined baking sheet using a heaping tablespoon each. 
  • Place 2 inches apart and bake for 10 minutes on the top third rack of the oven.
  • Immediately out of the oven, drop the tray from about 6" on to the counter to deflate. Do this 3 times. Allow to cool on the baking sheet for at 5-7 minutes, then transfer onto a cooling rack.

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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