Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies
Don’t take shortcuts this holiday season when baking cookies. Pre-made cookie dough is not the same as homemade. You know it. We know it. Everyone knows it. Don’t cheat yourself; you deserve better than that. Homemade cookies are the way to go. Instead of cutting corners, try out this foolproof vegan chocolate chip cookie recipe. These things are so good that people might finally stop questioning vegan food.
The best part about them is that there are no dairy products or eggs in our recipe, so even if you undercook them they are still safe to eat and delicious. Really the only way you can screw them up is if you don’t set a timer and let them turn into molten lava. Do yourself, your friends, your family, and most importantly, us at Silver Spork News a favor and bake these cookies and share them with your loved ones. Don’t be caught eating salmonella-filled store bought cookie dough this season.

Vegan Chocolate Chip Cookies

1 cup brown sugar
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon of salt
1/2 cup of vegetable oil
1 tablespoon vanilla
1/4 cup chocolate almond milk
1 bag (12 oz) of chocolate chips (we used Ghirardelli semi-sweet)
As always with baking, first preheat your oven. Go ahead and set it to 350 degrees. Pre-grease two baking sheets; this recipe makes about two dozen cookies. Set aside.
In a large bowl, mix all of your dry ingredients. This includes the sugar, flour, baking soda, baking powder, and salt. Stir this all together super well. I mean, like, really well. Like you have a vendetta against it. If you don’t do this, the cookies may have some spots that taste a little saltier than others.
Next add in your liquids. Start with the vegetable oil, the vanilla, and then almond milk. Mix all of this in well with your dry ingredients. I like to use a fork at this point so I can crush any globs of dry ingredients that might form. If everything looks well mixed but seems a little dry, almost gritty, you can add a little more almond milk.
Once this is all done you can blend in those chocolate chips. In order to mix an entire bag in you’re going to have to dive in with your hands. Go ahead, put your hands in the bowl and mash everything up properly until all 12 oz. of chocolate goodness are mixed in with the dough.
Make tablespoon sized balls of dough and roll them up in your hands. Place these balls on the cookie sheet. You only need to space them about 3/4 of an inch away from the edge and from other balls. They won’t spread out very much more than the original ball size. Once this is done your oven should be at 350 degrees. Place the dough in the oven for 20 minutes. The cookies should be done at that time, they will look nice and plump with a golden brown top.
Let the cookies cool for a good ten minutes before you try to eat them. Or peel them off with your hands and suffer through the hot lava temperatures because chocolate is so good and you can’t wait. Your choice. I always go with the latter.
Post and photo by Kylie Torres. Recipe based on Sort of.