22 December 2011

No Meat Zone Recipes: Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

  • 2 cups flour
  • 1 cup turbinado sugar (or granulated sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dark chocolate chips/chunks (make sure they're vegan!)
  • 2/3 cup vegetable oil
  • 1/4 cup soy/almond milk
  • 1 tsp vanilla
  • 1 tbsp dark molasses

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips.
  3. In another bowl, combine the vegetable oil, milk, vanilla, and molasses.
  4. Add the wet mixture to the dry and mix well with a wooden spoon or your hands to get the mixture well incorporated.
  5. Roll dough into compact balls, place on a parchment paper-lined pan, and squish them down to form saucers.
  6. Bake in the oven for 8-10 minutes. Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Recipe yields about 16 cookies.

** If you want to try using vegan butter instead to improve the stability of these cookies, just substitute the amount indicated for oil, and cream the room-temperature "butter" in the bowl of an electric mixer with the sugar. Then mix in the rest of the wet ingredients, followed by the dry.

Editor's Note: These are the best vegan cookies I've ever made!  Super easy and no funky ingredients.  -Daelyn

Reposted with permission from Erica at Sweet Tooth.

Photo credit: Daelyn