Vegan Chocolate Chip Cookies
Vegan month continues apace, with a few little slip-ups here and there (Little Star pizza on Friday, avec fromage; wedding cake on Saturday). Dinners are no big deal – even more vegetables than usual, lots of tofu, roasted chickpeas and the like – and it’s easy to swap soy or almond milk for the milk in my morning coffee … but I still like a nibble of something sweet every so often. I have my vegan chocolate cake and ginger snaps down, but, y’know, you always want to expand your repertoire …
Enter vegan chocolate chip cookies. My husband said last night as he chewed thoughtfully “You can’t even tell these are vegan!” – always one of my top criteria when making ‘special’ sweets. And it’s true. OK yes: there’s no buttery undertone, but I’d argue you might not miss it. I used whole wheat pastry flour and brown sugar here, which compliment each other beautifully. Good dark chocolate chips are a must, plus a touch of vanilla and molasses. I am restraining myself from shoving another in my mouth as I type, mostly because I’m so delighted to add yet another solid vegan dessert recipe to my list — and because I can share it with you.
Makes about 2 dozen cookies.
1 cup all purpose flour
1 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (vegan) dark chocolate chips
2/3 cup vegetable oil (or olive oil)
1/2 cup raw (or white) sugar
1/2 cup light or dark brown sugar
1/4 cup almond (or soy) milk
1 tsp. vanilla
1 tbsp. dark molasses
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flours, baking powder, baking soda, salt, and chocolate chips.
In another bowl, combine the vegetable oil, sugar, almond milk, vanilla, and molasses. Add the wet mixture to the dry and mix well with a wooden spoon.
Scoop out teaspoon-sized balls of dough and place on baking sheet. Bake for 8-10 minutes until lightly browned. Remove to a rack to cool.