Funny, isn’t it? I’ve been trying out different recipes, testing out different theories about what makes a good chocolate chip cookie, and the answer was there all the time. This is pretty much my same exact recipe for chocolate chip cookies, just with two easy switches to make it vegan. And it’s perfect. Sure, that sounds like bragging–but you’ll see!
Perfect Chocolate Chip Cookies (makes 2 dozen):
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 T maple syrup
- 1/2 cup canola oil
- 3 T umilk
- 1 T ground flax seeds
- 1 tsp vanilla extract
- 1 and 1/3 cup flour
- 1 T baking powder
- 1/4 tsp salt (you can use 1/2 tsp, if you like saltier cookies)
- 1/2 cup semi-sweet chocolate chips
First, mix your unmilk and flax seeds together in a small cup, and set aside. Then, in a medium mixing bowl, combine sugars, maple syrup, canola oil and vanilla. Really stir them together–for two minutes or until your arm hurts. Then, add the flax and unmilk. Add the flour, baking powder and salt to the bowl and mix until dough forms. Here’s a tip to know if you’ve added the right amount of flour: the dough should appear wet, but isn’t sticky if you pinch off a bit. If it sticks to your fingers, add a little more flour–about 2 T. Now, add the chocolate chips, stirring to combine.
Now, make little individual dough balls about the size of a walnut, and flatten gently onto your parchment-lined cookie sheet. Bake on a cookie sheet for 8-10 minutes (depending on the size of your cookie) in a 350 degree oven. I usually just make cookies in small batches, and keep the dough in the fridge. However, I’ve noticed this dough gets sorta crumbly as it gets cold, so if you want good looking cookies, I would either let it get back to room temp, or just make all the cookies at once.
But yeah, they are seriously awesome. And no fussing with cornstarch! Or tapioca starch! Hooray!
(Okay, I just realized that I posted virtually this same EXACT recipe before, but the results were completely different! How weird is that? Anyway, check it out!)