For a class party, a vegan friend brought freshly baked chocolate chip cookies. Once only gooey crumbs were left, she told the class they were vegan. People looked shocked to find out that vegan cookies could be so delicious. And, when I asked her for the recipe, I found out they were also super easy to make with "normal" ingredients. You won't have to hunt through specialty stores for some obscure ingredients while your stomach is begging for cookies. So even if you’re baking-challenged, and have only a few ingredients in your cupboard, you can easily have a bellyful of cookies in about half an hour. Or, because this recipe does not use eggs, you could safely gobble up a bellyful of cookie dough in even less time!
First, here is a cautionary note:
1) These cookies will look very pale when done compared to normal golden brown chocolate chip cookies. If you do try to achieve that golden color, the cookies will burn and then be flavorless. Don't worry, they will taste great even if they look somewhat peculiar! They are fool-proof as long as you don't leave them in the oven too long.
Step 1: Ingredients and Important Notes
Serves: Approximately 2 dozen (26 teaspoon scoops of dough)
- 2 1/4 cups unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2-1 teaspoon cinnamon (optional)
- 3/4-1 cup of vegan chocolate chips
- 3/4 cup raw sugar
- 1/2 cup canola or vegetable oil or vegan margarine, melted and cooled slightly (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!
- large bowl
- medium bowl
- measuring cup
- measuring spoons
- whisk or silicon spatula (for mixing)
- baking sheets
- oven mitt
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.