Chocolate Chip Cookies: Vegan!
- September 2008
- Recipes
These are GOOD! You will love them!
Chocolate Chip cookies
2 cups unbleached all-purpose flour or whole wheat pastry flour
(for wheat-free, substitute:
1 tsp xanthan gum
2/3 cup brown rice flour
2/3 cup sorghum flour
2/3 cup tapioca flour)
2 tsp baking powder
1 tsp baking soda
scant 1⁄4 cup honey/sugar/agave syrup/maple syrup/your choice
1⁄2 tsp sea salt
1⁄2 cup pure maple syrup
1⁄2 tsp blackstrap molasses
2 – 3 tsp pure vanilla extract
1⁄2 cup canola or grapeseed oil
2⁄3 cup non-dairy dark chocolate chips
walnuts
In a bowl, sift in the flour, baking powder, soda and salt, and stir until well combined. In a separate bowl, combine the maple syrup and honey with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips and walnuts, and stir through until just well combined (do not overmix).
If you can, put this dough in the fridge overnight. If not, preheat oven to 350°F (176°C). Place large spoonfuls of the batter on an oiled baking sheet and flatten a little. Bake. Eat!
How long do we bake these?
Hi Meredith, it seems to vary based on your oven and how big you make them. I’d start checking them at about 10 minutes. I’ve noticed that if you take them out before they are very golden brown, they will be softer (so it also depends on how you like to eat them)