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Vegan Chocolate Chip Cookies Recipe

   
 

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     Vegan Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   None
Preptime   20-30 minutes
Ingredients
1/2 c. brown sugar
1/4 c. white sugar
2/3 c. canola oil
1/4 cup unsweetened almond milk (or other non-dairy milk)
1 Tbsp. tapioca flour (or flax seed, all-purpose flour, other substitute)
3 tsps. pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
 
3/4 c. chocolate chips
Instructions
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack. For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.


Originally Submitted 9/16/2013





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