
English: 
Hey guys,
Today's recipe is for The BEST vegan chocolate
chip cookies and it's not my recipe.
These are by one of my favourite vegan bloggers,
Somer McCowan from VedgedOut.com.
These cookies are soft in the middle and get
chewier as you near the crisp edge.
Everyone has their own favourite type when
it comes to cookies but I'm not going to argue
with the name of this one.
They really are the best vegan chocolate chip
cookies that I've ever had.
So I've got to say thank you to Somer for
sharing this recipe and for giving me permission
to demonstrate this recipe for you.
And it has a special ingredient: aqua faba!
That is, the water from a can of chickpeas
or white beans.
You can also make it saving the water from
cooking your own chickpeas or white beans
from scratch.
The liquid is vicous, kind of like raw egg
whites and you can use it as an egg replacer
in some kinds of baking and cooking.

English: 
Hey guys,
Today's recipe is for The BEST vegan chocolate
chip cookies and it's not my recipe. These
are by one of my favourite vegan bloggers,
Somer McCowan from VedgedOut.com.
These cookies are soft in the middle and get
chewier as you near the crisp edge. Everyone
has their own favourite type when it comes
to cookies but I'm not going to argue with
the name of this one. They really are the
best vegan chocolate chip cookies that I've
ever had. So I've got to say thank you to
Somer for sharing this recipe and for giving
me permission to demonstrate this recipe for
you.
And it has a special ingredient: aqua faba!
That is, the water from a can of chickpeas
or white beans. You can also make it saving
the water from cooking your own chickpeas
or white beans from scratch. The liquid is
vicous, kind of like raw egg whites and you

English: 
You may have seen me make vegan meringue or
these strawberry seafoam candies with it.
This recipe starts with a stick of room temperature
Earth Balance.
Don't do it with cold vegan butter, the cookies
won't spread out properly.
To that, add sugar.
I'm using golden sugar and white sugar that
happens to be vegan.
The recipe uses brown sugar and granulated
unrefined organic sugar but the organic sugars
in my cabinets have proved to be too molasses-y
tasting for my preference.
Just cream those together.
Next, add the rest.
I prefer less salt so I used half the amount
from the recipe.
Then vanilla extract.
Baking soda and baking powder.
And three tablespoons of aqua faba.

English: 
can use it as an egg replacer in some kinds
of baking and cooking. You may have seen me
make vegan meringue or these strawberry seafoam
candies with it.
This recipe starts with a stick of room temperature
Earth Balance. Don't do it with cold vegan
butter, the cookies won't spread out properly.
To that, add sugar. I'm using golden sugar
and white sugar that happens to be vegan.
The recipe uses brown sugar and granulated
unrefined organic sugar but the organic sugars
in my cabinets have proved to be too molasses-y
tasting for my preference.
Just cream those together.
Next, add the rest. I prefer less salt so
I used half the amount from the recipe.
Then vanilla extract.
Baking soda and baking powder.
And three tablespoons of aqua faba.

English: 
Finally, I added the flour, holding back a
couple tablespoons just to see if I'll need
to adjust later.
Turns out I did need all the flour.
The recipe called for up to one and a half
cups of chocolate chips.
That's a bit much for me so I only used one
cup.
To be honest, next time I'll probably only
do three forths of a cup as I like a greater
cookie to chocolate chip ratio.
So just like that, the dough is done.
Use a cookie dough scoop like this or just
a spoon and place the dough on to a baking
sheet prepared with parchment paper.
Make sure you give the cookies space as they
will spread out in the oven.
Bake those in a oven preheated to 350 farenheit
or 175 celsius for about ten minutes.
Take them out when they are a bit golden on
the top and you can see lightly browned edges.

English: 
Finally, I added the flour, holding back a
couple tablespoons just to see if I'll need
to adjust later.
Turns out I did need all the flour.
The recipe called for up to one and a half
cups of chocolate chips. That's a bit much
for me so I only used one cup. To be honest,
next time I'll probably only do three forths
of a cup as I like a greater cookie to chocolate
chip ratio.
So just like that, the dough is done. Use
a cookie dough scoop like this or just a spoon
and place the dough on to a baking sheet prepared
with parchment paper.
Make sure you give the cookies space as they
will spread out in the oven.
Bake those in a oven preheated to 350 farenheit
or 175 celsius for about ten minutes.
Take them out when they are a bit golden on
the top and you can see lightly browned edges.

English: 
You're going to want to eat them right away
since they will make your kitchen smell amazing
but exercise a bit of patience.
They are way too soft right now and will fall
apart.
After ten minutes or so, transfer them to
a wire rack to cool off.
They'll get harder as they cool.
And those were best vegan chocolate chip cookies
I've ever had.
They are crisp at the edges, but soft in the
center, but not too soft and they have a really
nice chew to them.
If you want a double choclate version, try
switching out a quarter cup or so of the flour
with cocoa powder.
Those were pretty good too.
Make sure you check the description box for
a direct link to VedgedOut.com for the full
recipe amounts, instructions and hints.
And while you're there, leave a comment and
let Somer know I sent you!
As always, thank you very much for taking
the time to watch this video and a special
thank you to those who like and share this
video.
You're really helping this channel grow and
blow vegan food stereotypes out of the water.
And a final thank you to the couple of you
who become patrons on my patreon page and

English: 
You're going to want to eat them right away
since they will make your kitchen smell amazing
but exercise a bit of patience. They are way
too soft right now and will fall apart.
After ten minutes or so, transfer them to
a wire rack to cool off. They'll get harder
as they cool.
And those were best vegan chocolate chip cookies
I've ever had. They are crisp at the edges,
but soft in the center, but not too soft and
they have a really nice chew to them.
If you want a double choclate version, try
switching out a quarter cup or so of the flour
with cocoa powder. Those were pretty good
too.
Make sure you check the description box for
a direct link to VedgedOut.com for the full
recipe amounts, instructions and hints. And
while you're there, leave a comment and let
Somer know I sent you!
As always, thank you very much for taking
the time to watch this video and a special
thank you to those who like and share this
video. You're really helping this channel
grow and blow vegan food stereotypes out of
the water.
And a final thank you to the couple of you
who become patrons on my patreon page and

English: 
one viewer who has made a one time contribution
to help support these videos.
You know who you are and I am so grateful
to you.
Bye for now!

English: 
one viewer who has made a one time contribution
to help support these videos. You know who
you are and I am so grateful to you.
Bye for now!
