Vegan Chocolate Chip Cookie

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Is there anything more comforting than warm chocolate chip cookies? Since creating our new vegan and CBD-infused chocolate chip cookies, the answer is yes!

With all the modifications aside, this is still just a really delicious cookie. The flavor and texture of this recipe is so good that I would never identify this as a vegan recipe, if I weren’t already aware of its composition.  

Since the invention of chocolate chip cookies in 1938 by Ruth Graves Westfield, the preparation has become an American classic which is enjoyed from coast to coast and around the world. The cookies were originally served at the Toll House Inn, in Massachusetts, and were sent to soldiers serving overseas in care packages. The American soldiers shared them with their friends who, in turn, asked their families back home to send them chocolate chip cookies as well. By the end of World War II, Westfield would be inundated with recipe requests and the chocolate chip cookie would be a staple of American cookery.

What makes this particular chocolate chip cookie so great? To me, this recipe leans into the things that I already enjoy about the baked treat. A warm chocolate chip cookie is comforting and delicious; the added CBD allows that sense of calm to continue after the plate has been cleaned. A great chocolate chip cookie is balanced; there has to be a balance of sweet and savory, with a pleasant texture. The dark brown sugar in this recipe offers a greater complexity of flavor than granulated sugar, and also creates a product which has a nice aesthetic. The sea salt balances nicely against the sweetness of the chocolate chips, and the coconut oil and CBD oil offer a mild, delicate sweetness which creates a nice baseline of flavor. On top of all of that, coconut oil is purported to have a number of health benefits, especially when compared to butter, and your vegan friends can enjoy these cookies as well.

 

Thank you to pastry chef Sarah Lindgren for the creation of the following recipe. Enjoy!

CBD Vegan Chocolate Chip Cookie

Yield: 12 ea.

Coconut oil ¼ c

Natures Highway CBD oil

¼ c

Light brown sugar

1 ¼ c

 

Vanilla

2 t

Coconut milk

¼ c

Unsweetened applesauce

¼ c

All-purpose flour

2 1/3 c

Baking soda

1 t

Salt

½ t

Chocolate chips (v)

2 c

Sea salt (optional)

Pinch

Directions:

  1. In a mixing bowl of a stand mixer, add the coconut oil and Natures Highway CBD oil, brown sugar, and vanilla. Mix well until combined using the whisk attachment. Add in coconut milk and applesauce and mix until well combined. In a separate bowl combine the flour, baking soda, and salt; whisk together.
  2. Switch to paddle attachment. Add the dry ingredients to the wet ingredients mix until dough forms. Add in the vegan chocolate chips.
  3. Scoop 3T sized mounds on to parchment lined sheet tray, sprinkle with sea salt (if desired) bake at 375 for 10-12 minutes.