I’ve always been a bit skeptical about vegan baked goods. But every so often I like to be able to bake treats for a specialized diet crowd and so it’s important to have a good vegan recipe on hand for those instances. These cookies are good. They aren’t my ideal chocolate chip cookie because they’re a little bit too cakey for what I would consider perfection, but they’re very tasty. They don’t look quite like normal chocolate chip cookies either, but except for the most discriminating of palates, I don’t think anyone will be able to tell that they’re vegan. I hope you’ll give these a try and surprise your vegan friends with your considerate baking skills.
Makes about 15 cookies
Adapted from Pastry Affair
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2/3 cup canola oil
- 1/4 cup almond milk (soy or coconut would also work)
- 2 1/2 tsp vanilla extract
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 4 oz bittersweet chocolate, chopped (make sure you’re using a dark enough chocolate that there’s no milk in it)
Preheat oven to 350°F.
In a large bowl, whisk together sugars, oil, and milk until smooth. Whisk in the vanilla.
Sift together the flour, baking soda, and salt. Slowly fold into the sugar mixture. Fold in the chocolate chunks.
Drop cookies onto a cookie sheet. Bake for 8-10 minutes, or until set and beginning to brown around the edges. Allow to cool for a few minutes before removing to a cooling rack.