A new chocolate chip cookie recipe you will love. (Pssst! Its vegan!)

A new chocolate chip cookie recipe you will love. (Pssst! Its vegan!)

i have to admit that it was a little strange putting together the ingredients for these cookies without including eggs or butter! And, oh, if only vegan meant no calories. What it really means is no animal fat (butter) or other animal products (dairy, eggs).¬†¬†These cookies use canola oil instead of butter (less saturated fat), which makes for an interesting process for putting the dough together, but I have to tell you: these are quick and easy and mighty tasty. Follow the directions exactly, though — I cut a few corners the second time and they didn’t turn out very well. The recipe is from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

1/2 cup brown sugar

1/4 cup white sugar

2/3 cup canola oil

1/4 cup unsweetened almond milk (or other nondairy milk – just make sure it’s unsweetened)

1 tablespoon tapioca flour

1/12 cups all-purpose flour

2 tsp pure vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chocolate chips (I used 1 cup)

1. Preheat oven to 350 degrees. Lightly grease two large baking sheets.

2. Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well for about 2 minutes until the mixture resembles smooth caramel. Don’t get lazy — do the full two minutes. Mix in the vanilla.

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3. Add 1 cup of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stiff so use your hands to work in the chips. (My don’t wasn’t really stiff and the cookies turned out fine.)

4. For 3-inch cookies, roll the dough into balls about the size of Ping-Pong balls. Flatten them out in your hands to about 2 1/2 inches. As they cook, 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. You can get about 16 3-inch cookies or 24 2-inch cookies out of the batch. Make sure you let them cool for 5 minutes on the baking sheet before transferring to a wire rack.

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