Ok before I continue with the vegan series, let’s take a quick break to enjoy some cookies. Vegan or non-vegan, I know you like cookies.
Sometimes, you just gotta indulge. Especially when baking with friends! I made these chocolate chip cookies with friends last week, and they loved them. They were nervous at first, wondering if vegan cookies would taste as good as non-vegan ones! I said no. They taste better!
These ones have nothing particularly “healthy” about them. No modifications, no low fat/sugar/whole grain substitutes. They are simply delicious! And easy to make. I bet you have all the ingredients already, vegan or not vegan. Here’s the recipe, let me know what you think!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- ¾ cup canola oil
- 1 1/4 cups organic granulated sugar
- 1 tablespoon light (or mild) molasses
- 2 teaspoons vanilla extract
- 1 1/2 cups vegan semisweet chocolate chips
- Heat the oven to 350°F and arrange a rack in the middle.
- Combine the flour, baking soda, and salt in a medium bowl.
- Combine the oil and sugar in the bowl of a mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl. Add the molasses and vanilla and beat on medium-high speed until combined.
- Add the flour mixture and beat on low speed until just combined (do not overmix). Add the chocolate chips and mix on low speed until just combined.
- Drop the crumbly dough in small balls a lined baking sheet. Roll each ball and press down to slightly flatten. Bake until the cookies are just golden brown around the edges, about 15 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes.
These are best eaten warm and soft! Or with ice cream. Actually, the ice cream is mandatory. Vegan Ben & Jerry’s anyone?