Monday, February 7, 2011

Vegan Chocolate Chip Cookies

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.

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