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Vegan Chocolate Chip Cookies
Betty Crocker Kitchens · bettycrocker.com · 2014 · Original Recipe
Vegan baking isn’t all that different from traditional baking. By swapping out just a few ingredients and making some minor adjustments, we’ve created vegan chocolate chip cookies that are sweet, chew
2
chewiness
3
crispiness
2
cakeyness
3
thickness
4
spread
2
richness
3
sweetness
2
complexity
balancedclassic
Ingredients
refined coconut oil0.667 cup (145g)
organic granulated sugar0.667 cup (133g)
packed organic brown sugar0.667 cup (93g)
unsweetened vanilla almond milk0.5 cup (30g)
vanilla2 tsp (6g)
all-purpose flour2.5 cup (313g)
baking soda1 tsp (6g)
baking powder1 tsp (5g)
salt0.5 tsp (2g)
vegan semisweet chocolate chips1 bag (284g)
Total dough weight1.0kg
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- none
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~40 cookies
- Sheet Prep
- ungreased
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.3. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 621 recipes in the dataset.
Flour:Fat2.15 (83th percentile)
Flour:Sugar1.38 (65th percentile)
Brown:White Sugar0.70 (48th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.91 (53th percentile)
Fat %14.3 (36th percentile)
Sugar %22.3 (65th percentile)
Hydration0 (7th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
2.15
Flour:Sugar
1.38
Brown:White Sugar
0.70
Egg:Flour
0
Chocolate:Flour
0.91
Fat %
14.3
Sugar %
22.3
Flour %
30.8
Hydration
0