Vegan Chocolate Chip Cookies
Friends, I have never been this excited to share a recipe with you. I think I have finally found the vegan chocolate chip cookie recipe that I have always been looking for! For me, chocolate chip cookies are the ultimate comfort food. They are my favorite sweet treat and in a perfect world with no calories, I would choose to eat them all day. But for over two years, finding a really good vegan recipe for the classic cookies has been a bit of a challenge for me, specially living out here with limited options for ingredients. I can’t go to Whole Foods and pick up some Earth Balance and I even have to get my chocolate chips sent to me from the States!
I discovered this amazing recipe Saturday morning and immediately went into the kitchen and tried it. My pantry already had all the ingredients, so I went straight to work! These cookies were so simple and easy to make, and they turned out incredible. We had some visitors Saturday night, and they could not even tell these cookies were dairy-free. They were a huge hit. This will now forever be my go-to recipe for chocolate chip cookies.
My hat goes off to Kristen Rosenau over at the Pastry Affair for her hard work in developing and tweaking the recipe. I appreciate that she uses approachable, simple, every-day ingredients in her baking. It has been fun following her blog as she follows a vegan diet for the month of June, go Kristen!
Vegan Chocolate Chip Cookies:
1/2 cup brown sugar
1/4 cup granulated sugar
2/3 cup vegetable oil
1/4 cup almond or soy milk (I used unsweetened)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3 ounces vegan chocolate chips
yields two dozen
Preheat oven to 350°F. In a large mixing bowl, whisk together the brown sugar, white sugar, oil, and soy milk for several minutes until well incorporated. The resulting mixture will look like a smooth caramel sauce. Stir in the vanilla.
In a small mixing bowl, mix together the dry ingredients: flour, baking soda, and salt. Gently add and mix the dry ingredients with the wet ingredients in the large mixing bowl. If the dough is not stiff enough to hold its shape, add more flour one tablespoon at a time (although I had no trouble with mine). Fold in the chocolate chips.
Drop cookies by the tablespoon onto a baking sheet, spacing the dough 2 inches apart. Cook for 8-9 minutes, or until lightly browned on the edges. Cool on a cooling rack and enjoy!
About Stephanie Watkins
Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.