So I had a craving for cookies yesterday, but instead of buying vegan packaged cookies at WF, I bought a bag of chocolate chips. I had made the ones from VwaV when I first went vegan, and remembered not being completely sold on them, so I decided to consult the quintessential vegan cookie book this time… Vegan Cookies Invade Your Cookie Jar !
GREAT idea! The recipe says it makes 2 dozen 2″ cookies or 16 3″ cookies, but I got something more like 6 – 3″ cookies and 5 – 4″ cookies! 😀 I substituted 1/3 of the flour with whole wheat pastry flour and subbed the tapioca flour with arrowroot. (see ingredient list below!) I also timed them by sitting in front of the oven with the light on whilst tweeting Isa herself (bear with me, i felt cool!) on the topic of people reposting recipes on the internet. (ended up baking like 10 -12 minutes?)
My cookies came out a lil on the crisp side, definitely due to these last 3 factors, but not too much so, not burned, and still with a touch of a tender middle. They taste amazing! Somehow they come out as incredibly buttery tasting, even though they only use canola oil. I may try them with a couple variations in the future for a more chewy cookie, but this will be my go to base recipe for vegan chocolate chippers for sure.
The next best thing about this recipe besides the cookies is how easy it is to make. One bowl & you’re ready by the time the oven’s preheated (350*F!). I’ve decided to start providing a list of ingredients for easy reference in my reviews, and also because Isa said she’s cool with it, hah. ; )
1/2 c. brown sugar
1/4 c. white sugar (i used evap. cane)
2/3 c. canola oil
1/4 c. unsweetened almond milk, or other non-dairy milk
1 tbsp. tapioca flour (i used arrowroot instead)
2 tsp. pure vanilla extract
1.5 c. all-purpose flour (i used 1/2 c. of whole wheat pastry flour)
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. chocolate chips