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Dining In 1 minute 12 March 2019

Recipe: Vegan Nutty Chocolate Chip Cookies

A chef-favorite plant-based, dairy-free "butter" is used in place of the real thing.

recipe vegan dessert

Benjamin Sormonte and Elisa Marshall’s maman, a chic bakery with locations scattered throughout New York City and Toronto, has gained popularity by both locals and visitors alike, doling out various croissants, beignets and cookies.

Now, the bakery is adding a vegan cookie to their lineup of confections—a first for them—with their new batch studded with chocolate chips, macadamia nuts, walnuts and pretzels. The batter swaps regular, unsalted butter for Fora’s Fababutter made with aquafaba, coconuts, salt and nutritional yeast.

Here’s how to make it at home.

Maman’s Vegan Nutty Chocolate Chip Cookies

Courtesy of Chef Tawni Benick maman, New York City

Makes approximately 1 dozen cookies.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 3/4 teaspoons salt
2 tablespoons chia seed powder + 5 tablespoons water
1 cup Fora Brand Fababutter
1 3/4 cup + 2 tablespoons packed brown sugar
2 cups dark chocolate, chopped
3/4 cups macadamia nuts
3/4 cups walnuts
1/3 cup pretzels

Method

1.
Combine flour, baking soda and salt in a bowl and whisk together; set aside.

2. In a separate bowl, whisk together chia seed powder and water until thick and no clumps remain; reserve.

3. In the bowl of a stand mixer, cream Fababutter and sugar together on medium-high until fluffy. Scrape down the sides of the bowl; add chocolate, pretzels and nuts and mix until slightly broken up. Add chia mixture, and then slowly add in dry ingredients until everything is combined, scraping down the sides of the bowl as needed. Remove from bowl and roll into a ball; cover with plastic wrap and chill in the refrigerator for one hour prior to baking.

4. Preheat the oven to 360˚F.

5. Roll out 120-gram balls of cookie dough onto a cookie sheet lined with parchment paper. Slightly flatten the balls. Bake until deep golden brown, 12 to 14 minutes.

Photos courtesy of Arianna Tettamanzi.

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