Step 1: Ingredients and Important Notes
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup of vegan chocolate chips
3/4 cup raw sugar
1/2 cup canola or vegetable oil or vegan margarine (depending on your preference)
1 teaspoon vanilla extract
1/2 cup soy milk, vanilla soy milk, almond milk, or water (depending on your preference)
-About the chocolate chips: I used semi-sweet chocolate chips. My vegan friend has told me that many semi-sweet and dark chocolate chips in baking aisles are vegan. Just make sure to check the ingredients because many popular baking chips do have milk fat. You could also use carob chips, but I know fewer people prefer those to semi-sweet or dark chocolate chips. You could also skip the chips. I actually prefer chip-less cookies, and know that these cookies are also delicious without the chips!
whisk or silicon spatula (for mixing)
Bake time: 9-15 minutes; will vary depending on your oven. My oven takes 12 minutes to bake these cookies.
-Why I use a silicon spatula: I use a silicon spatula because it mixes the liquid ingredients and dry ingredients even better than a whisk with this particular recipe. If you only have a whisk, that is fine, but the dough might get caught and you will have to constantly pick it out. If you only have a whisk, I could recommend using your hands.
Read before starting:
-Do not grease the baking sheet. There is enough oil in the batter.
-It is ideal that the ingredients are room temperature for baking, but it's not necessary.
-Do not put the cookie sheets on the stove while the oven is hot. This will cause the sheets to heat, and the cookies will bake unevenly.
-These cookies do not spread much while baking, so feel free to place them close together on the baking sheet.
-Do not leave them in too long. These cookies will come out soft, but they will harden when they cool. Because they come out soft, a friend told me she has accidentally burnt them before.
-Lastly, always remember to have your oven mitt handy.