We all love cookies don’t we? Homemade cookies are fun to make and eat too. Soft, buttery cookies right out of the oven are the best. Making cookies and giving them to friends and family is something that enjoy, but a few of my friends are allergic to dairy and can’t eat cookies that contain butter. This vegan chocolate chip cookie recipe is a bit different from the traditional kind, but they still taste as good as the traditional ones! They contain no dairy and eggs so your friends and family members who are vegan can eat them too!
Ingredients
- 1 cup of flour (white, oat, or spelt flour)
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1/4 cup sugar
- 1/4 cup brown sugar or coconut sugar
- 1/3 cup chocolate chips or vegan chocolate chips
- 2 tbsp milk of choice, plus more if needed
- 2 tbsp oil (coconut, sunflower, vegetable oil) or melted vegan butter
- 1/4 tsp of pure vanilla extract
Instructions
- In one large bowl, combine all dry ingredients and then stir in the wet ingredients to form the dough. Continue to mix until the batter is in a dough texture. If the dough is still looking a bit too dry, add 1 to 2 tbsp of milk.
- Make the dough into a big ball then refrigerate the dough for at least 2 hours or put it in the freezer until the dough is cold.
- Preheat the oven to 325 F once the cookie dough is chilled. Use parchment paper or grease the baking tray. Form smaller balls of dough and space them out on the baking tray. Make sure to spread them out so they have enough room to spread.
- Bake the cookies for 11 minutes in the oven. They will look underdone so let them cool on the baking tray for 10 minutes. During this time, the cookies will firm up. If the cookies don’t spread, you can use a spoon to smush down on the cookies a bit after baking.
Source: https://chocolatecoveredkatie.com/vegan-chocolate-chip-cookies-recipe/
Healthy Aggies at UC Davis 