Vegan Salty Sweet Chocolate Chip Cookies

@cokocooks

I am way over for a due blog post, but this recipe was worth the wait! I tested it 4 times just to make sure I nailed it and now I can’t stop. These Vegan Salty Sweet Chocolate Chip Cookies might just be the best thing I have ever made. They have that gooey cookie texture, and the perfect mix of sweet and salty.  Plus, I made them nice and big. They kinda remind me when I used to go to the Great American Cookie Company when I was a kid and get the giant cookies. These I got to eat warm out of the oven, and there is nothing like a warm giant cookie.

These Vegan Salty Sweet Chocolate Chip Cookies starts with a typical chocolate cookie dough base with a few other ingredients. Most of the sugar is this recipe is from coconut sugar for a little bit of a healthier option. To keep them nice and goey, and to bind the texture without the eggs is arrowroot starch. This is basically just a healthier version of cornstarch. It is available at most grocery stores in the baking isle. The other contributing ingredients to help keep the moistness of the dough are creamy peanut butter and a little applesauce. The applesauce acts as another binder for the dough instead of eggs. I love anything with peanut butter, but the peanut butter just adds a subtle peanut flavor in this recipe. It is not over powering and blends with the butter.  Feel free to sub with any nut butter. Another note for this recipe is I tested it with gluten free flour, and it worked out perfectly. So these cookies can meet almost every dietary restriction.

Now on to the texture of these Vegan Salty Sweet Chocolate Chip Cookies. There is lots of different textures going on with this cookie, which is one of my favorite things about it. Lets start with the rolled oats. Not only does it add a little nutritional punch, but it soaks up just the right amount of moistness from the dough. Next up is dates. Now I know a lot of people are not a huge fan of dates, but these cookie may just change your mind. They take on a caramel flavor in the cookies that just works as a perfect balance with the salt. If you are someone that is not a fan of dates, then feel free to omit. The most important part of the entire cookie is the chocolate. I tested it with chocolate chips and chocolate chunks. Chocolate chunks are definitely my preference, but any kind of dark chocolate will bake up perfectly. And last but not least its the pretzel. The perfect finish to the ultimate cookie. Pretzels not only give it a little extra salty bite, but I also love the crunch they add.

These are literally the ultimate cookie. The sweet and salty combo is undeniable, and it just doesn’t get much better. Something about a warm cookie with a cup of milk for a afternoon or nighttime treat is so comforting. I know this will be my new go to recipe for any kind of cookie I want to make for family and friends. I already brought a few batches to work, and everyone loved them. So if you want a better then bakery cookie recipe, this is it! Vegan, gluten free, and dairy free, this cookie is made for everyone. If you want a classic chocolate chip cookie then be sure to give my Vegan Chocolate Chip Cookies a try.

Print Pin

No ratings yet

Vegan Sweet and Salty Chocolate Chunk Cookies

The best sweet and salty chocolate chunk cookies with oats, dates, pretzels, and dark chocolate chips.

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Ingredients

• 3/4 cup butter melted and cooled to room temp
• 1/4 cup cane sugar
• 1 cup coconut sugar
• 1 3/4 cup gluten free flour (about 230g)
• 1/3 cup creamy peanut butter
• 1/3 cup unsweetened applesauce
• 1/2 tbsp arrowroot starch
• 1/2 cup rolled oats
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp sea salt
• 12 small pretzels
• 1 cup dairy free chocolate chunks
• 1 cup pitted dates chopped

Instructions

• In a bowl whisk the flour, baking powder, baking soda, arrowroot starch, and salt and set aside.
• In a large bowl, whisk together the vegan butter, sugar, coconut sugar, peanut butter, applesauce, and vanilla. Fold all the ingredients together till combined.
• Fold in chocolate and chopped dates until evenly distributed. Be sure to sprinkle the dates in so they don't all stick together.
• Chill the dough for 20-30 minutes. Preheat the oven to 350 degrees.
• Use a large cookie scoop to scoop the dough and roll into balls (about 3" for large cookies). Place on a cookie sheet at least 3" apart.
• Bake about 10-12 minutes until the edges have set and the middle of the cookie is still soft.
• Allow to cool for about 10 minutes so the cookies firm up.
• Add an extra sprinkle of flakey sea salt if desired and enjoy.
• Will keep in a air tight container for about 4 days or freeze for a month.

Enjoy!

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

Please follow and like us: