December 21, 2007
Homestyle Chocolate Chip Cookies
These vegan cookies are delicious and super easy to make!
1 cup unbleached all-purpose flour (see note)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup unrefined sugar
1 teaspoon sea salt
1⁄3 cup pure maple syrup
1/4 teaspoon blackstrap molasses
1 - 1-1/2 teaspoon pure vanilla extract
1/4 cup canola oil (a little generous)
1⁄3 cup non-dairy chocolate chips
Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder and baking soda. Add the sugar and salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying); then transfer to a cooling rack.
Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with the brand of spelt flour and whether you are using a refined spelt flour or a less processed spelt flour).
Variation: Make a really special dessert treat: ice cream cookie sandwiches. Using two cookies that have been completely cooled in the refrigerator, spread some softened soy ice cream on the underside of one cookie; then place the other cookie on top. Wrap in plastic wrap and freeze until firm.
Makes 9-12 large- to average-sized cookies.
Recipe courtesy of Dreena Burton, Author of: Eat, Drink & Be Vegan; Vive le Vegan; and The Everyday Vegan.
For even more vegetarian recipes, check out VegRecipes.org.