Vegan Kitchen Sink Cookies

Name: Vegan Kitchen Sink Cookies
Cuisine: American
Ingredients: 1 package softened Miyokos Vegan Butter (plain, salted - if you can find unsalted, add an extra tsp of salt. Soften for at least 2-3 hours); 1 cup dark brown sugar; ½ cup granulated sugar; 1 Tbsp good vanilla extract; 6 Tbsp aquafaba (the juice that comes in a can of chickpeas or white beans); 2 and ½ cups all purpose flour; 1 tsp baking SODA; 1 tsp baking POWDER (yes they it is different than baking SODA, yes, you need both); 1 tsp instant coffee granules (such as Cafe Bustelo); ½ tsp salt; 1 cups chocolate chips or chunks (I like using two good dark chocolate sea salt bars, just check the ingredients to ensure it's dairy free); Sweet: dairy free white chocolate chips, dairy free sweet candy; Salty: potato chips, pretzels; Nuts: pecans, walnuts, macadamia nuts; Flaky sea salt for topping

8 steps

Updated at: Sun, 08 Dec 2024 15:33:25 GMT

Nutrition balance score

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Ingredients

30 servings

1 packageVegan Butter

softened, plain, salted - if you can find unsalted, add an extra tsp of salt Soften for at least 2-3 hours

1 cupdark brown sugar

½ cupgranulated sugar

1 Tbspvanilla extract

good

6 Tbspaquafaba

the juice that comes in a can of chickpeas or white beans

2 ½ cupsall purpose flour

1 tspbaking soda

1 tspbaking POWDER

yes they it is different than baking SODA, yes, you need both

1 tspinstant coffee granules

such as

½ tspsalt

1 cupschocolate chips

or chunks, I like using two good dark chocolate sea salt bars, just check the ingredients to ensure it's dairy free

dairy free white chocolate chips

pecans, walnuts, macadamia nuts

flaky sea salt

for topping

Instructions

Step 1

Combine dry ingredients in one bowl, and stir thoroughly to distribute.

Step 2

Combine wet ingredients in bowl of stand mixer (or mixing bowl) - softened butter, sugars, and vanilla. Once mixture if homogenous, take note of the color and mix until 2-3 shades lighter, stopping occasionally to scrape down sides of the bowl.

Step 3

Add aquafaba/bean juice in increments of 2 Tbsp, mixing in between.

Step 4

Add dry ingredients to the wet ingredients in 3 parts. Start your mixer on lowest power first to keep from making a mess. Once combined, add the next third, scraping down sides between sets.

Step 5

Fold in your toppings using a spatula. Get ready for an arm workout, this dough is thick.

Step 6

Scoop dough into balls using an ice cream scoop, and place onto a baking sheet lined with parchment paper. Cover, and refrigerate for at least 12 hours.

Step 7

To bake, preheat oven to 350 F. Cut dough ball in half, and place onto sheet (mine fits 6 half dough balls at a time). Bake for 10-13 mins, or until edges are slightly brown. Don't bake too long - vegan butter doesn't brown as thoroughly as regular butter.

Step 8

Let cookies rest on sheet for 5 minutes before transferring to cooling rack. Once on rack, add a small pinch of flaky sea salt. For best results, let cool for an additional 10-20 minutes. They'll still be warm, but the flavors will meld a bit more.

View on Vegan kitchen sink cookies

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