OK I was skeptical! I really didn’t think these vegan choco-chip cookies were going to cut it..I mean vegan cookies? I can see all the crinkled noses from here.
Look, they’re not filled with butter, sugar, and eggs……But I have to say, they are GOOD!! And if my “if-it’s-healthy-it-has-to-taste-bad” 15 year old hadn’t seen me making them, she would have eaten them in 2 seconds (although I did catch her licking the bowl….) That’s OK…more for me and my 17 year old!
Yummy Vegan Choco Chip Cookies
1 cup whole wheat flour
1 cup unbleached all purpose flour
3/4 cup dairy-free chocolate or carob chips
1/2 cup canola oil
1/2 cup chopped walnuts or pecans (optional)
3/4 cup pure maple syrup (not Mrs Butterworths!)
1 tsp vanilla
1/2 cup vanilla rice milk
1 TBS (tablespoon) baking powder
1. Set oven to 350 degrees
2. Mix all ingredients in a large bowl
3. Drop by spoonfuls into a greased cookie sheet
4. Bake 10 – 20 minutes depending on the size of the cookie. They’re done when the edges turn brown. Teaspoon size cookies take about 13 minutes tablespoon sized take about 18
5. Allow to cool slightly on a wire rack
These are great dunked in vanilla rice milk!!
Tips: Let the batter sit for 5 minutes or so–this seems to get the baking powder working. Normal cookie sized (rounded teaspoon sized) seems to come out in a better shape. The larger cookies spread out and are thinner.
Get that crinkle out of your nose and enjoy!!