… that taste good! This vegan baking adventure wasn’t a fail! I just ate one, and I’m trying to discipline myself into not running back into the kitchen for another. (We’ll see how long that lasts.)
One word of warning: these cookies don’t seem to brown as nicely as their non-vegan counterparts. Don’t over-bake. 8 minutes is just right. lv, molly
P.S. By this post’s publication, I had consumed 2 more cookies– a testament to their deliciousness.
Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 C brown sugar
1/4 C white sugar
2/3 C canola oil
1/4 C unsweetened almond milk (or your favorite non-dairy milk)
1 Tbl tapioca flour
2 tsp pure vanilla extract
1 1/2 C all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 C chocolate chips (vegan chocolate chips, not carob chips!)
Preheat oven to 350 F.
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 you follow through with the 2 minute mixing. 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 look a little more liquidy than you may be used to; don’t fret!
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. Transfer to a 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.