Ovenly, a popular bakery in the Greenpoint neighborhood of Brooklyn, is known for its “secretly vegan” chocolate chip cookie recipe, which is brilliant and nearly impossible to improve upon; take a bite of these crisp-on-the-outside, gooey-in-the-middle treats and you would never guess there’s no butter or eggs. Still, I couldn’t resist making a few changes, swapping sugar for maple syrup and amping up the chocolate flavor with cocoa powder. As you can see by the tiny hand in the photo, these were a hit with grownups and children alike.
Secretly Vegan Chocolate Maple Cookies
Adapted from Ovenly’s Secretly Vegan Chocolate Chip Cookie Recipe
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt or sea salt, plus more for sprinkling
1 cup dark chocolate chips (60 percent cocoa content or higher)
1 cup maple syrup
1/2 cup plus 1 tablespoon olive oil or other vegetable oil
1/4 cup plus 1 tablespoon water
1. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and chocolate chips.
2. In an another large bowl, whisk together maple syrup, olive oil, and water until smooth and well-combined, around two minutes. Add flour mixture to maple syrup mixture, and stir with a spoon or rubber spatula until just combined.
3. Refrigerate dough for 12-24 hours (this step is essential.) Preheat oven to 350 degrees F, and remove dough from the fridge. Line two baking sheets with parchment paper or a baking mat (alternatively, use on sheet and bake multiple batches.) Scoop heaping tablespoonfuls of dough and place on baking sheets about an inch apart. Sprinkle with sea salt.
4. Bake for 9-12 minutes, until edges are crisp but interiors are still gooey. Let cool on baking sheets for a few minutes before transferring to a cooling rack.
Yields approximately 15-18 cookies.
Baker Without Borders 