My friends Jon and Kolene over at VeganGR are always making vegan chocolate chip cookies and slipping them into non-vegan events with great results. By great, I mean no one can detect the damn difference between the vegan chocolate chip cookies and “normal” chocolate chip cookies.
I’m not wild about any butter/margarine substitute, so I took a crack at an Earth Balance free recipe posted on the Post Punk Kitchen instead. I was not disappointed. The texture was a little crazy, but not in a bad way. The tops of these guys were like crackly almost, flaky certainly, but honestly, a great way to satisfy your sweet tooth in a cruelty free way.
A little bonus: in using canola or veg oil, you don’t have to fight that battle of getting the butter/margarine “room temperature” which ultimately ends up in me making margarine soup in the microwave because I don’t have the patience to zap it slowly and/or I didn’t plan to make cookies at 9am that morning and now it’s officially an emergency at 10pm to get a cookie crammed into my pie hole before I hit the hay. Don’t pretend you have not experienced this same emergency before. It’s a real problem.
Makes two dozen two inch cookies or about 16 three inch cookies
- 1/2 brown sugar
- 1/4 white sugar
- 2/3 cup canola oil (it’s a lot, I know…but no other oil is used)
- 1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
- 1 tablespoon tapioca flour (I used Arrowroot and still had sound results)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups chocolate chips (vegan)
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
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 that you don’t get lazy about that step. 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 be a little stuff so use your hands to really work them in.
PPK directions: 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. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling 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.
I found however, it took a little longer to produce a cookie that was cooked through. Check on them every minute or so to insure you don’t burn ’em until they are to your liking.
Yes! The need to consume chocolate chip cookies before bed is a real problem. Don’t mock, people. Thanks for another great recipe Adrienne.
Sometimes you just need a cookie, ya know?
Pingback: VeganGR Blog Take Over Part 2: Quick Sauerkraut | Veg Bon Vivant