I'm always searching for the perfect chocolate chip cookie recipe. So when I found this cookbook called Vegan Diner by Julie Hasson, I decided to make these sweet little cookies for my vegan sister.
Not only are they amazing vegan cookies, they're just amazing. period.
They turned out perfectly chewy on the inside and slightly crispy on the outside. Plus, they didn't spread out and get all goopey like a lot of non-vegan chocolate chip cookies I've made :)
These are delicious served very warm with a cold glass of almond or soy milk. Enjoy!
Soft and Chewy Chocolate Chip Cookies
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
A dash of fine sea salt
3/4 cup light brown sugar
3 Tbls canola oil
2 Tbls soymilk or other non-dairy milk
1 Tbls flaxseed meal (I left this out because I didn't have any on hand)
1 Tbls vanilla
3/4 cup nondairy semisweet chocolate chips
Preheat oven to 350 F.
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat together brown sugar, oil, soymilk, flaxseed meal, and vanilla until smooth. Add the flour mixture to sugar mixture, stirring until just combined. Fold in chocolate chips.
Use a small cookie scoop to drop batter onto a greased cookie sheet. Bake in the preheated oven for 12 minutes or until puffed and golden brown. Remove trays from oven and place cookies on rack to cool completly.