Is there anything more satisfying to eat than a perfectly crispy/ chewy/ dense/ completely addictive chocolate chip cookie? No. There is not.
Now, what if I told you that by eating the aforementioned cookies you could reduce global warming, animal cruelty and your chances of developing heart disease, cancer, diabetes, stroke and all sorts of other nasty things! (Compared to eating non-vegan cookies, not a big bowl of steamed broccoli…duh). Would you whip up at batch right now? Yes. Yes, you would. And here’s how:1/2 cup brown sugar 1/4 cup white sugar 2/3 cup oil (I like sunflower oil, but any [organic] neutral-flavored oil will work) 1/4 unsweetened non-dairy milk (I use almond or coconut) 1 Tbs. corn starch 1 Tbs. vanilla extract 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 cups flour (whole wheat pastry flour works well, or all purpose) 2/3 cup chocolate chips 2/3 cup raisins (optional) 2/3 cup chopped walnuts (optional) 1/2 cup shredded coconut (optional) [This recipe is based on the one by Isa Chandra , posted here on the PPK Blog]
Preheat your oven to 350°F. Lay parchment paper over two cookie sheets.
In a large bowl, combine sugars, oil, milk, cornstarch and vanilla. Mix vigorously with a sturdy fork or whisk until sugar is dissolved and the mixture resembles smooth caramel.
Mix in the baking soda and salt, stirring to combine. Mix in the flour. Add the chocolate chips and other goodies last, mixing until evenly incorporated. The dough should be sticky and moist but hold together. Like this:
Evenly space rounded spoonfulls on the prepared cookie sheets. Shamelessly lick the spoon- it’s salmonella free! Bake the cookies until they just turn golden brown and begin to crisp around the edges (about 5-10 minutes, depending on the size of your cookies and accuracy of your oven temperature).
Cool (slightly) and dig in!
Once completely cool, store in an airtight container for a week (or more)… mine never last that long, thanks to my boyfriend who claims to dislike sweets… except for these cookies 🙂