Vegan Choco Chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 brown sugar1/4 white sugar2/3 cup canola oil1/4 cup unsweetened almond milk (or your favorite non-dairy milk)1 tablespoon tapioca flour2 teaspoons pure vanilla extract1 1/2 cups all purpose flour1/2 teaspoon baking soda1/2 teaspoon salt3/4 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 12-16 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.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user NUGURL.
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 12-16 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.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user NUGURL.
Nutritional Info Amount Per Serving
- Calories: 277.1
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 155.6 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 2.8 g
- Protein: 2.1 g
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