I believe I'm lucky enough to already have the perfect chocolate chip cookie recipe, however it's not vegan friendly at all. One morning, before work, I had a craving for cookies (c'mon, it's not that weird), and thought I'd give this vegan recipe a shot.
I love how
quickly some of these vegan cookies come together. When the husband
came out of the bedroom, all ready for work, he was pleasantly surprised
with the baked cookie scent wafting throughout the apartment. In the
(There really is no better way to start your day than a freshly baked cookie. Just saying.)
Because it's vegan I didn't have to soften any butter, or cream the
butter and sugar, and that saved quite a bit of time. The base is white and brown sugars with oil that you beat with a fork until it's the texture of caramel (about 2 minutes). A chemical reaction occurs when the sugars and oil mix, and if you get lazy about this step you will be left with some greasy, separated cookies and then nobody has a good time.
I brought these cookies to the office and everyone was so
impressed - you baked these before work??? Little do they know how
quick and easy it was.
The flavor was very good, and I seriously doubt anyone would have known they were vegan unless I had told them.
Do you have some vegan friends to bake for? Are you out of butter/shortening/eggs? Do you just want a quick and tasty cookie? This is the recipe for you!
Chocolate Chip Cookies
(from Post Punk Kitchen)
Makes ~ 2 dozen cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour (arrowroot or cornstarch are suitable substitutes)
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour (I had to use 2 cups because it was just too wet to hold any shape)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
(If you're looking for vegan chocolate chips, Whole Foods has some, or you can use Ghirardelli Semi-Sweet Chocolate Chips that contain no dairy products).
Preheat oven to 350 F. Line baking sheets with parchment paper.
Mix together sugars, oil, milk and tapioca flour (or substitute) 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. Otherwise the sugar and oil will separate during baking and create a gross, greasy mess on your cookie sheet. 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. Add in extra flour if the dough is too wet, like mine was. Fold in the chocolate chips.
Drop rounded tablespoon of dough onto lined baking sheet. They will spread just a bit. Place on a baking sheet and bake for about 6-8 minutes until they are just a little browned around the edges. I did have to bake mine a little bit longer due to the wetness of the dough. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.