Vegan Chocolate Chip Cookies

My sister is vegan. I probably would never have tried to make vegan baked goods if it wasn't for her. It's a challenge . . . and not all of it turns out how you would hope. So when you find a recipe that tastes good and doesn't end up a mess, it is a good day. Sometimes vegan food can be super healthy. When I have a chocolate chip cookie, I'm not going for healthy. These cookies from the supergirls at Post Punk Kitchen are yummy. They will never be as good as my favorite non-vegan chocolate chip cookies, but sacrifices have to be made. This is for all you vegans out there craving my favorite food ever.








Chocolate Chip Cookies

Makes two dozen two inch cookies or about 16 three inch cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour (may be hard to find, I got it at Sprouts and have also ground instant tapioca in a spice grinder to substitute and it seemed to work alright)
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips


Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it 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.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.


For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.