Wednesday, November 10, 2010

Vegan Chocolate Chip Cookie Magic

These cookies are REALLY good.

So good that our (super awesome and amazing and talented cook... we love you Nannie!!! <3) Nannie (aka Grandmother) loved them - she didn't even know they were vegan and butterless and she likes butter-filled old fashioned baking. That's saying something about their awesomeness.

Honestly, these cookies are amazing. We had to go to Bulk Barn to buy the tapioca flour which was annoying but totally worth it. Not that we don't love Bulk Barn, it's just that we like having all our ingredients on hand for when the desire to bake strikes.

Vegan Chocolate Chip Cookies
Adapted from Post Punk Kitchen

Makes two dozen two inch cookies or about 16 three inch cookies

1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups vegan 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 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.

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