I wasn’t sure I wanted to share this recipe at first. I make these cookies a lot because who in their right mind doesn’t love a good chocolate chip cookie? They are always welcome at family gatherings and my friends often request them, too. It’s the perfect go-to dessert and easy to make for the masses. I like being the one known for amazing cookies, so I didn’t want to share my “secret” recipe. But in reality, it’s not quite mine. Much like I mentioned when I shared the oatmeal cookie recipe, this perfect chocolate chip cookie recipe comes from Vegan Cookies Invade Your Cookie Jar . (Buying the book yet!?) It’s one of my favorite vegan cookbooks because I am a self-proclaimed cookie aficionado. All your favorite cookies that you thought required eggs and milk can be found in here. There’s no odd ingredients in this particular one, other than maybe tapioca flour, but even my local grocery store has that. If you can’t find it locally, (I use the Bob’s Red Mill brand), it can always be purchased on Amazon. There is one minor change I like to make occasionally, but otherwise this recipe is perfect just the way it is. Instead of using all vanilla, I like to use half almond and half vanilla extract. It gives the cookies a very subtle almond flavor. If you like almond, try it out!
Recipe makes about 16 cookies so I usually double it… at least…😏
Ingredients:
1/2 cup brown sugar
1/4 cup cane sugar
1/4 cup almond milk
2/3 cup canola oil
1 tablespoon tapioca flour
2 teaspoons vanilla (or use 1 teaspoon each of vanilla and almond extracts)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 cups all-purpose flour
3/4 cup vegan chocolate chips
Directions:
Preheat oven to 350°F and line a baking tray with parchment paper or baking mat.
In a large mixing bowl, combine sugars, oil, almond milk, and tapioca flour. Mix until well combined, about two minutes. The result will look like thick caramel.
Add vanilla.
Add baking soda and salt and half the flour.
Mix well.
Add remaining flour and mix again.
Pour in chocolate chips. I begin mixing with my mixer, but finish with a large spoon so I can be sure the chips don’t all fall to the bottom.
Drop by tablespoon fulls onto baking mat.
Bake at 350° F for 8 minutes. Check cookies. If necessary, bake for 1 or 2 more minutes. These cookies will not need more than ten minutes, so make sure you watch them!
Let cool on tray for at least 5 minutes before transferring to a wire cooling rack. Cookies will keep fresh in an airtight container for 5-7 days.
The Veg Table 