Frequently asked questions
Why do you recommend using a mix of white and brown sugar?
We use a mix of white and brown sugar to get the best consistency. White sugar helps the cookies crisp up, while brown sugar adds softness and a richer flavor. When we used just granulated sugar in the cookie recipe, they were too crunchy, and with just brown sugar, they were a little too soft for our tastes.
Do I need to brown vegan butter?
Browning the butter isn’t a must, but it adds a delicious, complex caramelized flavor that really enhances the chocolate chip cookie recipe. We tested this without browning the butter and it still works great, so if you’re short on time, feel free to skip this step.
Can I use coconut oil instead of vegan butter?
We don’t recommend it. While coconut oil can work in a pinch, the result is a much fattier texture and flavor. Vegan butter gives a more balanced flavor and better overall texture.
Can I make gluten-free vegan chocolate chip cookies?
We haven’t tested this recipe with gluten-free flour, so we can’t say for sure, but a gluten-free flour blend typically works better instead of one type of flour alone. Keep in mind that the plot may change though. If you experiment with any variations, we’d love to hear how it goes in the comments!
Can you freeze vegan chocolate chip cookie dough?
Yes, you can freeze the dough for up to 2 months. Simply roll them into balls, freeze them on a baking sheet until firm, then store them in a container or freezer bag. When you’re ready to bake, there’s no need to defrost it—just add an extra minute or two to the cooking time.
