These super easy vegan chocolate chip cookies are super tasty and take less than 30 minutes to make. I adapted the recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz. The original recipe called for canola oil. I happened to have walnut oil on hand so I decided to try it in place of some of the canola oil. I also opted to use safflower oil instead of canola for the remainder. I think any nut oil, like almond or hazelnut, would give these cookies a nice flavor so feel free to play around. You can easily mix them up by hand so you can whip up a batch whenever you get a craving. The recipe only makes about 16 to 18 cookies depending on how big you make them.
Gather all the wet ingredients and then combine until it looks like caramel. Since I am attached to my stand mixer I decided to use it, but I’ve also mixed them by hand using a good old fashioned whisk and spatula.
Add in the dry ingredients and then fold in the chocolate chips.
Scoop out about 2 Tablespoons of batter per cookie. The batter will be pretty thin. I like to use parchment lined cookie sheets because they are guaranteed not to stick and there is no cleanup!
Bake @ 350F for 10 minutes and they’re done! You can print out the full recipe below.
Vegan Chocolate Chip Cookies
Ingredients
- 1 2/3 cup (6.9 oz) all-purpose flour (lightly spooned into a cup)
- 1/2 teas baking soda
- 1/2 teas salt
- 1/2 cup (3.7 oz) light brown sugar
- 1/4 cup (1.8 oz) granulated sugar
- 1/3 cup (2.5 oz) safflower oil (see notes)
- 1/4 cup (1.9 oz) walnut oil (see notes)
- 1/4 cup (2.25 oz) rice milk (or other non-dairy milk)
- 1 Tbsp tapioca flour
- 2 teas pure vanilla extract
- 3/4 cup (4.5 oz) chocolate chips
Instructions
-
Preheat the oven to 350°F. Line two cookie sheets with parchement paper.
-
In a small bowl sift together flour, baking soda and salt. Stir well to combine.
-
In a large bowl combine brown sugar, granulated sugar, both oils, milk, tapioca flour and vanilla. Mix for about two minutes until the mixture looks like caramel.
-
Mix the dry ingredients into the wet in two to three batches. Fold in the chocolate chips.
-
Spoon the dough onto the cookie sheets, using about 2 Tablespoons of dough per cookie.
-
Bake the cookies at 350°F for 10-12 minutes or until lightly brown.
-
Allow to cool on the pan for about ten minutes, then remove to a cooling rack
Recipe Notes
Notes: You can use canola or vegetable oil in place of the safflower and walnut oil.
Leave a Reply
You must be logged in to post a comment.