Becel Plant-Based Bricks Chocolate Chip Cookies
A classic chocolate chip cookie seemed like an important test run—a good way to assess the texture and flavour that the Becel butter alternative provides. I didn’t test them with Flora, as the bricks and sticks were easier to beat, even straight from the fridge, and even more so at room temperature. They made a soft dough that spread well, but not too much, retained some thickness in the middle, and had a crisp edge. The only downside: butter is an important flavour component in chocolate chip cookies and these had a noticeable flavour some tasters instantly described as coconutty. They tasted more like packaged cookies, likely because palm fats are common in processed foods, and lacked the buttery flavour you may not realize is an essential component of a chocolate chip cookie until it’s not there.—Julie Van Rosendaal
