Vegan (Almost) Chocolate Chip Cookies 5/5 Spoons

Let me preface this by saying, who doesn't love a really good chocolate chip cookie? I feel like you are some sort of evil Reagan-humping Tea Party lovin' Republican if you don't like buttery dough with chocolate mixed in.

So this recipe is totally vegan but I only had white chocolate chips to use, so that's why the (almost) is up there. Obviously, do as you want. I almost added coconut as well, but eh, I wanted something really basic.



(Photo courtesy of The Post Punk Kitchen)

My cookies did not end up looking anything like these BUT I made a lot of tweaks (based on what I had in my apartment) and they are still crazy delicious. Here are my notes:

-- So I had no brown sugar. I pondered what to do. Aha! Molasses + white granulated sugar = brown sugar. Duh. I found the right combo of the two on this website and made my own. There is another reason to keep molasses in the cabinet. So for this recipe it called for 1/2 c. brown sugar. I took 1/2 c. regular sugar and added 1 T. of molasses. Simple as that. Make sure to blend it together well. I just used a fork and mashed the hell out of it until everything was well incorporated.
-- I used plain soy milk instead of almond milk, no big whoop either way.
-- As for the tapioca flour, I just don't really ever have it around. Instead of that, I used 1/2 T. cornstarch. I found the substitution guide for thickeners here.
-- When I mixed everything together, the batter seemed a bit thin so I added about 1/8 c. more of all-purpose flour. Either way, the cookies that came out of the oven were very flat.

She is not kidding when she says that you need to mix the sugar, oil and milk combo very well. You need to whip the hell out of it but it makes a delicious caramel-y concoction that works so well in this cookie. I am not sure I would even call this is a "standard chocolate chip cookie" but it still came out phenomenal. I'm not sure what I could have done differently to make them more poofy but I didn't care. These are chewy and have a deep caramel flavor without even a hint of butter! I was wary of a oil-based cookie but now I am sold. It is nice to know that if I need to make vegan cookies that everyone will enjoy that I have this recipe (and all the ingredients) handy!

I give this recipe:

5/5 Spoons!

I'll probably post my favorite homemade pizza recipe tomorrow.... we shall see. Have a good night all!