Lately my boyfriend has been getting all kinds of yummy looking junk food. Of course I can’t eat like 95% of it. But the item I have been having the hardest time not eating is cookies.
After harassing him a couple times to make me vegan chocolate chip cookies, we finally made them at 11:30PM Saturday night. When the craving hits, right?
These cookies are soft, chewy and chocolately. Add a glass of almond or soy milk and what more could a girl ask for? My boyfriend really seemed to love them. I had to keep telling him to not eat all my cookies!
I think our next sweet treat will be vegan snicker doodles (one of my boyfriend’s favorites). What are your favorite kinds of cookies?
Vegan Chocolate Chip Cookies
Based on a recipe by Sweet Tooth
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan dark chocolate chips/chunks
- 2/3 cup peanut oil
- 1/4 cup soy/almond milk
- 1 teaspoon vanilla
- 1 tablespoon dark molasses
Preheat oven to 350 degrees
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips.
In another bowl, combine the peanut oil, milk, vanilla, and molasses.
Add the wet mixture to the dry and mix well with a wooden spoon or your hands to get the mixture well incorporated.
Roll dough into compact balls (a little smaller than a golfball), place on a parchment paper-lined pan, and squish them down to form saucers.
Bake in the oven for 8-10 minutes. Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
* If you want to try using vegan butter instead to improve the stability of these cookies, just substitute the amount indicated for oil, and cream the room-temperature “butter” in the bowl of an electric mixer with the sugar. Then mix in the rest of the wet ingredients, followed by the dry.