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 texture. White sugar helps the cookies crisp up, while brown sugar adds chewiness and a richer flavour. When we used only granulated sugar in the cookie recipe, they turned out too crunchy, and with just brown sugar, they were a little too soft for our liking.
Do I have to brown the vegan butter?
Browning the butter isn’t a must, but it adds a lovely, complex caramelized flavour that really enhances the chocolate chip cookie recipe. We’ve tested it 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 wouldn’t recommend it. While coconut oil can work in a pinch, the result is a much greasier texture and mouthfeel. Vegan butter gives a more balanced flavour and better overall consistency.
Can I make vegan chocolate chip cookies gluten free?
We haven’t tested this recipe with gluten-free flour so we can’t say for certain, but a gluten-free flour blend typically works best instead of one type of flour on its own. Keep in mind that the texture might 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 scoop it into balls, freeze them on a baking sheet until firm, and then store them in a container or freezer bag. When you’re ready to bake, no need to thaw – just add an extra minute or two to the baking time.
