classic chocolate chip cookies

I've been working on the perfect classic chocolate chip cookie recipe since I became vegan, and finally, here they are, soft, chewy, and fluffy all at the same time. Don't ask me how coconut oil, olive oil, and almond flour unite to create a buttery, eggy flavor, but just trust me. It works.

  • The dough needs to be refrigerated for at least an hour so it doesn't spread as much in the oven, but I think the flavor improves the longer it sits--I recommend letting it chill overnight.
  • The pecans add an excellent flavor, but if you have to use a different nut, I think toasted, chopped almonds are second-best. Be sure to buy the nuts raw and toast them yourself just before chopping for the most delicious flavor. I toast them in the skillet over low heat for a few minutes, stirring often, until browned and fragrant. 
  • Almond flour can be found in the gluten-free baking section of most grocery stores, but is usually cheapest in the bulk sections of health food stores. You can also grind blanched slivered almonds in a coffee grinder or food processor, scraping the sides occasionally, until the ground nuts just begin to clump. 
  • Any leftover cookies (really?) can be stored in an airtight container for several days. 
Makes 2 dozen large cookies
Needs at least 1 hour to chill

2 tablespoons ground flaxseed (preferably golden)
2 tablespoons cornstarch
1/2 cup nondairy milk (I use almond)
1-2 tablespoons vanilla
1.5 cup brown sugar or Sucanat
3 tablespoons melted coconut oil
3 tablespoons olive oil

1 cup almond flour
1+1/3 cup all-purpose or whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1.5 teaspoons salt

2 cups pecans, toasted and coarsely chopped (see TIPS)
1.5 cups vegan chocolate chips

Whisk together the flax, cornstarch, and milk for a few minutes, until thick and goopy. Add the vanilla, sugar, and oils, and whisk for a few minutes, until the oils have solidified a bit.

In a medium bowl, whisk together the dry ingredients. Add the wet ingredients, and stir until just combined. Add the nuts and chocolate chips.

Wrap tightly in parchment paper and refrigerate at least an hour, or up to a couple days (see TIPS). If you're going to let it sit more then a few hours, place in a sealed container so that it doesn't dry out or pick up refrigerator flavors.

Preheat the oven to 350. Shape the dough into balls 1.5"-2" in diameter. Place on a greased or parchment-lined baking sheet, and cook for 10-12 minutes, or until well browned around the edges. Bake one sheet at a time for even baking, and keep the rest of the dough in the fridge until ready to cook. Let the cookies cool on the baking sheet for a minute, then transfer to a plate or cooling rack. Best served with a tall glass of almond milk.

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