Pan-Banging Chocolate Chip Cookies – My vegan version of the super popular cookies from Sarah Kieffer! Chewy chocolate chip cookies with crispy ridges, yummm.
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I have to confess something that I’m super self-conscious about.
I always get nervous creating vegan versions of recipes (especially “famous dishes”) because I don’t ever want someone to think I’m trying to steal their recipe or bite off their success or anything like that. Sometimes things just look really good and I can’t have them, so I try to make them the best I can. I mean it as a compliment, so I hope people see it that way.
In my mind, making a vegan version of a dish is a huge compliment to food blogs or pastry chefs, it’s my way of saying “what you made looks so good that I want to do the math and figure out the science behind it to make an altered version that I can eat”.
Like these cookies, they’ve been everywhere lately. All over Instagram and Pinterest, in the New York Times, they’re everywhere. And I want to eat them so badly but I can’t. So I made a vegan version because I can’t not have these cookies. They look way too good and too unique to pass up.
Sarah Kieffer commented some hearts on the photo I posted of these, so I hope that means she’s cool with it? I don’t know, but what I DO know is that I LOVED these. I ate one straight out of the oven, and when Mike got home he ate two. They’re so good. The perfect amount of chewy, and crispy all around the edges. Mine didn’t get quite as many ridges as hers, but they still had the same texture and that’s all that matters. Ugh, these are amazing.
Thank you for the recipe, Sarah! I love these cookies.
Here’s What I Used:
Pan-Banging Chocolate Chip Cookies (Vegan)
- 1 cup vegan butter room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 1 Tbsp. flaxseed meal + 2 Tbsp. water
- 1 1/2 tsp. vanilla extract
- 2 Tbsp. water
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- scant 1/4 tsp. baking powder
- 3/4 tsp. salt
- 1 cup dark chocolate chopped
- Preheat the oven to 350ºF.
- Mix together the flax and water and let sit until thickened, about 5-7 minutes.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
- Add the flax, vanilla extract, and water.
- Sift together the dry ingredients and add to the mixer gradually.
- Fold in the chocolate.
- Using a 1/3 cup measurement, scoop the dough into large balls. Place 4-6 on a foil-lined pan (dull side up) and chill in the freezer for 15 minutes. Place them several inches apart from each other, these cookies spread!
- Bake the chilled cookies for 10 minutes until slightly puffy in the center.
- Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack so the middle deflates.
- Bake for 2 minutes, then repeat the process of lifting and dropping the pan. Repeat this process a few times (bake 2 minutes, drop the pan) for 18 minutes total until the cookies have spread and the edges are golden brown.
Make sure to freeze the cookies for 15 minutes before baking, otherwise they will spread too much and won't get the ridges.
Recipe adapted from Sarah Kieffer – “Pan-Banging Cookies“
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