That’s How the Cookie Crumbles: Cookie Recipes Compared
- Gail Nishimura
- Mar 18, 2020
- 3 min read
Updated: Apr 14, 2020
Taking Different Oils and Seeing How They Effect The Texture and Taste of Cookies
All over the internet, there are hundreds of Vegan Chocolate Chip Cookie Recipes. With many variations and ratios, the one thing that varies the most is the type of oil used in the recipes. In tradition cookies, butter is almost always used in homemade cookies. Due to the increase popularity in dairy alternatives, the market has expanded with many different butter replacements. In the search to find the best butter alternative, I decided to try out 3 of my favorite oils to see which is the best replacement. To create a true comparison, I used my favorite Chocolate Chip Cookie Recipe from Erin Patinkin & Agatha Kulaga on the website Food52 for all the cookie. I just swapped the different oils while making three different batters. (Link below for the Original Recipe):
Ingredients
2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup sugar
1/2 cup brown sugar (I used dark brown sugar, But light brown sugar works too)
1/2 cup plus 1 tablespoon Your Choice oil
1/4 cup plus 1 tablespoon water
1 tsp vanilla extract
Procedures
Cream the brown sugar, white sugar and oil of choice together in a large bowl. Add the vanilla extract, water and mix until combined.
In a separate bowl, sift in the flour, baking soda, baking powder and salt. Add the chocolate chips to the mixture and gently whisk all the ingredients together.
Pour the flour mixture into the wet ingredients and fold in to combined well. Make sure not to over mix.
Place in the refrigerator and refrigerate for at least 12 hours.
Once the time has elapsed, preheat oven to 350. Line a baking sheet with parchment paper and set aside.
Scoop and place the batter onto the parchment paper lined baking sheet about an inch apart.
Place the baking sheet into the freezer for 5 minutes before baking the cookies for 15-17 minutes.
Remove the cookies from the oven and let cool completely on a cooling rack before enjoying.
Pre-bake Batter Observations
Coconut oil
Hardest to scoop after refrigeration
Crumbly dough
lightest in color
Canola oil
Wettest and loosest batter
Baker is a very dark shade
Easiest to scoop
Vegan butter Miyoko’s
Smoothest batter
Fluffy texture
Taste and texture Post-Bake
Coconut oil
Soft and slightly chewy center
Light and slight crispy edge
Mild coconut flavor aftertaste
Fluffiest and lightest
Canola oil
Slight Canola oil aftertaste
Crispiest texture
Densest
Vegan butter Miyoko’s
Tender crumble
Most neutral flavor
Conclusion
Overall all the different cookies can out really good the only difference would be the slight flavor profile in after taste and slight textural differences. The coconut oil on is the fluffiest and lightest in texture. There is only a slight hint of coconut flavor in the after taste that only coconut haters could detect.
The canola oil one definitely has the densest and crispiest texture. To me it has the most intense after taste of the three which makes it my least favorite. In no way is it a bad cookie, just not the cookie for me. It is definitely the best cookie for those who appreciate and enjoy crispier cookies. For those individuals I would recommend baking the cookies for even longer for 17- 18 minutes. This is also the most budget friendly cookie, so if you are looking for more bang for your buck, this is the one for you.
Last, but not least is the vegan butter cookie. I chose to use Miyoko's butter because not only is it the most delicious butter, it contains no Palm oil in it as well. The butter is actually made out of cultured coconut oil along with some other ingredients. Due to the high quality ingredients, this butter is on the pricer side. This cookie, in my opinion, has the most neutral flavor with the softest and most tender texture.
When it comes down to it, the best type of oil for vegan cookies depends on what type of cookie you are looking for. With slightly varying results, I would say that these oils are almost interchangeable. I hope you try one if not all of these out and leave a comment on which oil is your favorite to use. Also, go check out the original recipe out at Food52 website for more tips and tricks for these vegan cookies.
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