the very best vegan chocolate chip cookies
This is it, you guys. This is what you've been waiting for: the ultimate vegan chocolate chip cookies. Far too many vegan baking recipes rely on 500 special ingredients that aren't that accessible to people without giant health food stores where they can buy stevia, arrowroot powder, xanthax gum, whatever. But this recipe is simple and relies on just one special ingredient that has been gaining popularity in regular supermarkets: coconut oil. This dough is easy to mix by hand and produces soft, gooey cookies. I've been playing around with this recipe for a while and I adapted it to suit my tastes. These cookies are super quick to make and amazing to eat. Let's get started.
Vegan Chocolate Chip Cookies: makes 2 dozen (adapted from The Vegan Housewives)
1/2 cup liquid coconut oil
1/3 cup almond milk
2 cups flour
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt, plus extra for sprinkling
1 tbsp vanilla extract
dash nutmeg
Preheat oven 350 degrees. In a large mixing bowl, mix together brown sugar and coconut oil. It should be quite liquidy. Add flour, baking soda, baking powder, and salt. Add almond milk and mix well. Add vanilla and desired amount of nutmeg, as well as chocolate chips. Mix until the dough is consistent. The dough may be a big shaggy.
Shape the cookies by squeezing small bits of dough in your hand to create 1-inch balls. Place on a baking sheet and sprinkle with more salt. Bake for 10 minutes, until bottoms are browned. (And if you want to take them out a little early so they're even gooier, I won't tell anyone!)
Serve warm with a big glass of almond milk. Enjoy!
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