This recipe is my go-to for chocolate chip cookies, it turns out perfect every time! It tastes just like the classic chocolate chip cookie you ate growing up.
The best part? There are no eggs, so it can be eaten raw! (Although, some say raw flour can make you sick too, so be careful).
-More pictures below-
2/3 cup unrefined coconut oil, or vegan butter.
2/3 cup sugar
2/3 cup packed brown sugar
1/2 cup almond milk, or any other non-dairy milk
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 bag semi sweet vegan chocolate chips (1 1/2 cups)
1. Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
2. Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
This recipe makes about 36 cookies (about 3 dozen)
-In this recipe, along with most baking recipes, coconut oil and vegan butter are interchangeable. These cookies taste amazing using Smart Balance butter in place of coconut oil.
-The dough stays fresh in the fridge for about 5 days if stored in an airtight container.
Vegan chocolate chips can be found really anywhere nowadays. I found this on the baking isle at Safeway.
Here’s the link to the original recipe: https://www.tablespoon.com/recipes/vegan-chocolate-chip-cookies/a2b99b02-ae5e-49c4-a3b4-aef3e1248e3d