Chocolate Chip Cookies
Adapted From The Awesome Book
“Vegan Cookies Invade Your Cookie Jar”
(Recipe "tweeked" by Kristen)
½ cup brown sugar
¼ cup white sugar* (I use Sugar In The Raw natural cane sugar instead)
2/3 cup canola oil (I prefer safflower oil)
¼ cup unsweetened almond milk (or your favorite nondairy milk)
1 tablespoon tapioca flour (I use Ener-G egg replacer instead)
2 teaspoons pure vanilla extract
1½ cups all-purpose flour (I use whole wheat flour)
½ teaspoon baking soda
½ teaspoon salt
¾ cup vegan chocolate chips (semi-sweet are usually vegan, but check the label to be sure; I use Ghirardelli.)
1. Preheat oven to 350 F. Lightly grease baking sheet (or use a baking stone.)
2. Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix it really well, for about 2 minutes, until the mixture resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
3. Add 1 cup of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stiff so use your hands to really work the chips in.
4. Roll the dough into walnut sized balls and bake for 6-9 minutes.
5. Let cool on baking sheet for about 5 minutes and then transfer to wire cooling racks.