Vegan Chocolate Chip Cookies
Who said vegans can't indulge in a little dessert? Even I still have cravings for sweets every now and again, so why not cookies? (They are vegan so I feel a bit better eating them)
Let's jump right in to making some vegan chocolate chip cookies!
2 1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt (kosher salt works fine)
2/3 cup coconut oil, at room temperature (can sub for sunflower oil or any other oil in case unavailable)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup unsweetened plain almondmilk or coconut milk
2 teaspoons pure vanilla extract
1 cup vegan mini or regular semisweet chocolate chips
(check to make sure the chips contain no dairy)
Let's Get Cooking!
1. Preheat the oven to 350°F. Line 3 large baking sheets with parchment paper (or foil)
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
3. In a blender, mix together oil, sugars, almond milk and vanilla on medium speed until well combined. (Alternatively, stir together with a wooden spoon, or whisk with a fork.)
4. Add flour mixture to oil mixture and blend or stir again until just combined.
5. Stir in chocolate chips.
6. When complete: shape cookie dough into 1 1/2-inch balls and place on the prepared baking sheets, spacing them about 2-3 inches apart.
7. Bake until cookies are golden brown and just cooked through, 10 to 12 minutes.
Let cookies cool on the baking sheet.
Cookies will keep in an airtight container at room temperature for up to 3 days. Can also refrigerate for shelf life for up to a week and half.