The best vegan chocolate chip cookies
Over the holidays, aka Christmas.. I meant to write this post some time ago but work got the best of me! anyways, I really craved something sweet and to my surprise we had no chocolate… Besides chocolate chips! So, I decided to quickly whip up a batch of chocolate chip cookies regardless if they were going to be crappy blobs or delicious cookies. I pulled out my Kitchen Aid Mixer and got to work. Mixing the ingredients. I was finding I didn’t have certain ingredients, so I improvised and made the best recipe! I promise!
While making these cookies I was absolutely amazed at how fast it was to whip them up. So fluffy, so chocolaty but not too much, and so addicting! I won’t lie, I had probably 5-6 in one sitting until I felt sick..
So, here are the ingredients you will need to make these delicious cooks!
1/2 cup Vegan Butter
1 cup Raw Sugar, this is important if you like little bites of crispy when they are baked! or you can use brown sugar for a more smooth texture.
1/4 cup Soy Milk (or other non-dairy milk)
1 Tbsp Vanilla Extract
2 cups All Purpose Flour, I prefer Anita’s spelt flour!
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Corn Starch
1/2 tsp Salt
1 cup Vegan Chocolate Chips
In an electric mixer, cream the butter and sugar together.
Then add the soy milk and vanilla and mix in.
Add your flour, baking soda, baking powder, corn starch and salt to a mixing bowl and mix together.
Add the dry ingredients to the wet and mix in by hand until properly mixed into a thick cookie dough.
Add the chocolate chips or chunks and mix in to distribute as evenly as possible.
Preheat the oven to 350°F (180°C).
Roll into balls and place evenly on a baking tray covered with parchment paper.
Place into the oven and bake for 15 minutes until the edges are set and they are very slightly browned on top.
Allow to cool and firm up before transferring to a wire cooling rack.
Once properly cooled store in an airtight container.