Chocolate Chip Cookies


Now who doesn't love a chocolate chip cookie? Warm, ooey, gooey, and so comforting. It makes me feel like a kid again! These vegan chocolate chip cookies are based on a recipe by Chocolate Covered Katie using only basic household ingredients - perfect for when you get a random urge to bake on a cold, rainy autumn day like the ones we've had in NYC lately. And they are excellent for dunking in cold vanilla almond milk 😉.


The mixture can seem a bit dry so make sure to mix it thoroughly until it resembles a cookie dough, and be careful not to to roll the batter into balls until the dough is very cold. This dough is freezable (roll out and then freeze the balls in an airtight container for up to three weeks) making it ideal for last minute chocolate cravings. 🍪🍪🍪


Ingredients
1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp baking soda
2 Tbsp unsweetened almond milk
2 Tbsp vegetable oil
1/4 tsp vanilla
1/3 cup vegan chocolate chips


Instructions
In a large mixing bowl, mix dry ingredients together. Then add wet ingredients and mix well until it resembles a cookie dough. If it is too dry after mixing, add another tablespoon of non-dairy milk and mix. Fold in chocolate chips with your hands and form dough into a ball. Wrap in plastic wrap and refrigerate for 2 hours or freeze for 30 minutes (until dough is cold). Preheat oven to 325 degrees. Roll dough into balls 1 inch in diameter - you should get about 11 or 12 cookies and place on a well-greased cookie sheet. Bake for 11 minutes and let cool for 10 minutes. They might not look completely done when you take them out of the oven but they will firm up while cooling. If they haven't spread enough, you can press them down with the back of a spoon when first out of the oven.

Enjoy! Makes 11-12 cookies


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