Vegan Chocolate Chip Cookies Recipe: No Dairy No Egg

Back when I had my site on blogger I posted this recipe, but after making these cookies for my daughter to take to her Day of the Dead celebration party for Spanish class, I thought I would snap some shots of the process and re-post it in case you missed it before. These are super yummy and contain no animal products. I hope you dig them as much as our family does!

Vegan Chocolate Chip Cookies

**I always quadruple the recipe; below is the one batch version

• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 cup unrefined sugar
• 1⁄4 teaspoon sea salt
• 1⁄3 cup pure maple syrup
• 1⁄4 teaspoon blackstrap molasses
• 1 1⁄2 teaspoons pure vanilla extract
• 1⁄4 cup canola oil 
• 1⁄3 cup non-dairy chocolate chips

1) Preheat oven to 350°F.

2) In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined.

3) In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.

4) Add the wet mixture to the dry, along with the chocolate chips, and stir until well combined (do not over-mix).

5) Place large spoonfuls of the batter on a greased baking sheet.

6) Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).

7) Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

*Note: If, as you are mixing together your batter it appears floury and thick, mix in a few teaspoons more canola oil and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a little more liquid may be necessary.

8) Enjoy!