Let’s be real, it doesn’t matter if your vegan or not, chocolate chip cookies are nostalgic and a necessary part of life.
It’s often hard for vegans to make desserts at home because it seems inherently difficult if you are to remove eggs and milk from baking. However, the more I have been experimenting the more I realize it’s actually incredibly simple!
These cookies take little to no time and consist of things a lot of people have in their pantry’s already. The best part about them is they stay super gooey and chewy, which to me is what separates good cookies from any old cookie.
Disclaimer* I made a double batch of these for the lovely hair goddesses at my local salon and they were gone in seconds. So make sure you really like the people you share these with because they will be sticking around for more!
• 1 cup of all purpose gluten-free flour (can be replaced with almond or spelt flour)
• 1/2 cup of brown sugar
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 2 tbs of nondairy milk (more if you find the mix to be too dry)
• 2 tbs of oil
• 1-2 tbs of pure maple syrup
• 1/3 up of unsweetened vegan dark chocolate chips
Mix all the dry ingredients together then add in the wet. Combine together with hands until fully mixed together. Form the dough into a ball and place into the freezer for a minimum of 2 hrs.
Then when ready to bake the cookies, use hands or spoon to scoop small circles of dough onto a lined cookie tray. The cookies do not spread much so make sure you shape them to the size you’d prefer.
Then when all the cookies are on the tray place them in a 325F oven for 12-15 minutes. They will still feel raw when the timer goes off, but once they cool they will solidify and come together perfectly.
You can serve these as is or if you want want to step them up, you can melt down some of your extra chocolate chips down with a dash of sugar and drizzle it over the cookies! 🍪🍫