We have a favorite rainy day (okay any day) ritual, baking vegan chocolate chip cookies. It’s our go-to baking activity. It is simple enough the kids can help, and quick enough that they don’t lose interest. They also might be the most delicious vegan chocolate chip cookies ever. Vegans and non-vegans alike will devour these cookies. Plus you probably have everything in your pantry. Where did I get the recipe? From a favorite cookie cookbook, Vegan Cookies Invade Your Cookie Jar. As you can tell from the image below, this cookbook is very loved. That’s also my favorite tool for cookie making, the cookie scoop!
The kids love the cookies. Milo wanted to show me his cookie. Yum!And as you can see from Sawyer’s face, she approves too. I love the chocolate all over her face. Without further ado, the recipe.
Vegan Chocolate Chip Cookies
from Vegan Cookies Invade Your Cookie Jar
*1/2 cup brown sugar
*2/3 cup canola oil
*1/4 cup soy (or almond, or rice) milk
*1 tablespoon cornstarch
*2 teaspoons pure vanilla extract
*1 1/2 cups all-purpose flour
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*3/4 cup chocolate chips
1. Preheat oen to 350F. Lightly grease a cookie sheet.
2. Combine sugar, oil, soy milk, and cornstarch in a mixing bowl. Use a strong fork and mix really well, until the mixture resembles smooth caramel. (Don’t get lazy, mix it really well!) 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 chocolate chips.
4. Place cookies on cookie sheet, giving them space as they will spread out a bit. Bake for about 8 minutes (no more than 9 – until they are just a little browned around the edges. Cool on wire racks.