Chocolate Chip Cookies - Vegan Style

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I will be the first to admit that I have a pretty strong sweet tooth. But my sweet tooth just doesn’t go for anything. There are very few things that I will eat that aren’t fresh baked. My bad habits have serious standards LOL.

I know that there are some days that really take it out of us and we need a reward just for making it through in one piece. Yes its ok to have a cookie to make yourself feel better. The key is MODERATION and HEALTHY OPTIONS. We dont have to go full vegan to enjoy some of the benefits nor do we have to cut things totally out of our lives.

With that being said, I present to you VEGAN CHOCOLATE CHIP COOKIES !! Being as this is a vegan recipe is has no dairy and uses less sugar than other recipes. So you just may be able to have three cookies and not feel guilty in the morning!

What You’ll Need:

1c flour

½ tea baking soda

¼ tea salt

¼ c sugar

¼ c brown/coconut sugar

1/3 c chocolate chip

2 tbs milk (almond, soy, etc)

2 tbs oil

¼ vanilla extract

What You’ll Do:

Combine all of the dry ingredients in a bowl stirring to make sure that everything is fully incorporated. Then create a well and add the wet ingredients to form dough. This will take a minute but once the cookie dough texture has been achieved you’re on the right track. (if you feel it’s has become too dry, you can add an additional tablespoon or two of milk.

Form one big ball with the dough and set aside in the fridge to chill for at least two hours (this helps with the flavors).

Once the dough has chilled, preheat the oven to 325 degrees and rolls the dough out into small dough balls.

Place the dough balls on a cookie sheet lined with parchment paper, make sure to leave room between each so the cookie can spread and not stick together.

Bake for about 11 minutes, they will look slightly under-done.

Take out and let cool on a cookie rack for about 10 minutes or until cool to touch.

**You can freeze any unused dough in the freezer and bake them later when you have had a rough day.  

Laura CurryComment