For a short spell over the holidays, we adopted a fully vegan diet. As longtime blog readers know, much of what I already cook is vegan so this wasn't too dramatic a change. However, it did affect some of our standard at-home preparations, notably desserts.
The only sweet snack I made during this vegan stint was Ovenly's great vegan chocolate chip cookies. I've had this Brooklyn bakery's cookies in person, and they are truly wonderful. A bit heavier and thicker than the chocolate chip cookies I generally prefer, but very moist and rich with sugary cookie flavor.
At home, these cookies turned out similarly though were softer and underbaked than what I've had compared to the bakery. I baked the cookies for a few minutes longer than the recipe 12-13 minute baking time, but many were still very soft in the middle. I did rotate the cookie sheets, and wonder if I should have used the convection setting?
Regardless, these were a solid thicker and moist cookie. It's not generally my favored outcome for chocolate chip cookies (I like crisper cookies), but I will make these again if I want a vegan cookie!
Leave a Reply