These are the first Vegan Chocolate Chip Cookies I have ever made and they are DELISH!
I found the recipe here on Que Rica Vida
The really did turn out looking nice and were soft and yummy.
THERE WAS ONE BATCH THAT TURNED OUT A LITTLE FLAT; I THINK KEEPING THE BATTER A LITTLE CHILLED IS A GOOD IDEA.
There was a little bit of a coconut oil taste (obviously as opposed to a butter taste). For me, it was perfect. I now have a quick recipe that I can eat, or make occasionally for guests, knowing there is no dairy nor eggs involved! They would make a great base for an "ice cream" cookie. They are not raw and certainly not healthy (but healthier!), but they are kinder to animals. Stamp of Approval: My friend and her husband were battling over them and their son didn't believe they were Vegan!
2/3 c. refined coconut oil, melted (you know me...I didn't do that part...!)
2/3 c. vegan granulated sugar
2/3 c. packed vegan brown sugar
1/2 c. unsweetened vanilla almond milk
2 tsp. vanilla
2 1/2 c. all-purpose flour (you can play with the types of flour!)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 bag (10 oz.) vegan semisweet chocolate chips (1 1/2 c.)
1. Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
2. Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
Note: OK, I just figured out why I some came out flat! I never bothered to read the part about melting the coconut oil and I literally threw in everything together. Eh...they still came out great!