By far, my favorite kind of cookie is one that’s slightly crispy on the outside and a little gooey on the inside. It should be chewy, not crunchy, and loaded with chocolate chips.
Unfortunately, it can be a challenge to create the perfect chewy texture when you don’t use butter and eggs. However, if at first you don’t succeed…
Try a little fig butter.
I’ve had an almost full jar of TJ’s fig butter in my fridge for a couple of weeks, and it occurred to me that the combination of chocolate and figs could be delicious. Don’t get me wrong – pumpkin butter would be outstanding in this recipe, but I wanted to try something slightly off the beaten path.
The fig butter doesn’t lend a very noticeable flavor to the cookies, but it creates the best texture in a vegan cookie I’ve made to date. So, if you’re looking for a no-one-will-ever-know-this-is-vegan cookie, this is the one.
- ½ C. Earth Balance, melted
- ½ C. Brown Sugar
- ½ C. Granulated Sugar
- 1 Flax Egg (1 Tbs. ground flax, 3 Tbs. water)
- 1 Tsp. Vanilla
- ½ C. Fig Butter (or Pumpkin Butter*)
- 2 C. All-Purpose Flour
- ½ Tsp. Baking Soda
- ¼ Tsp. Sea Salt
- 1 C. Vegan Chocolate Chips (I used TJs brand)
- Pre-heat oven to 325 degrees F.
- Prepare flax egg by combining 1 Tbs. ground flax with 3 Tbs. water. Allow to set for 3-5 minutes until it has a gel-like consistency (similar to an egg).
- In a large bowl, mix melted Earth Balance and sugars until combined. Add flax egg, vanilla, and fig butter and mix until smooth.
- Sift in flour, baking soda, and salt and mix to combine. Batter will be very dry and crumbly at first.
- Fold in chocolate chips.
- Refrigerate dough for 20 minutes, then spoon using a cookie dough scoop or heaping tablespoon onto a parchment-lined baking sheet, 1-2 inches apart.
- Use a spatula to flatten dough balls slightly.
- Bake for 15-17 minutes, until golden around the edges.
- Allow to cool completely for optimal texture.
Now, if you’ll excuse me, I’m off to take a walk with my co-worker. She’s been sleeping on the job.