What’s the best thing about being vegan? Well, besides the whole animal rights thing and environmental impacts I’m going to have to go with YOU CAN EAT ANY KIND OF BATTER YOU MAKE AND NOT WORRY ABOUT GETTING SALMONELLA!!!
I’m 99% sure you have all had chocolate chip cookies, so I’m not sure how much I can talk about these without you being all, duh Jordyn, we know cookies are good. So, I’ll just say one thing: GF baking tends to produce bricks if you’re not careful, but these are light as a feather. I promise. Here we go!
- 1.5 cups gluten free all-purpose flour (or regular if not GF)
- 1/2 tsp baking soda
- 1 stick (1/2 cup) vegan butter (or regular if not vegan)
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1/4 tsp salt
- 1 flax egg (see beneath the steps for picture instructions)
- 1 tsp pure vanilla extract
- 1/2 cup nut milk of choice (or regular if not vegan)
- However many vegan chocolate chips you want. LOAD IT UP!
- Combine flour and baking soda together in a small mixing bowl, set aside
- In a larger mixing bowl, cream butter with a hand mixer, then add both sugars and salt and continue mixing on medium speed
- Add flax egg and vanilla to butter mixture, beat again until completely combined and no lumps of sugar remain (be careful not to over-beat though)
- Slowly add the flour mixture into the larger bowl and continue mixing with the hand mixer
- Add nut milk slowly to reach the consistency of cookie dough
*Gluten free flour tends to require more liquid than regular flours, so if you’re not baking gluten free, you may not need as much, if any at all, of the milk. Just pay attention to the consistency of your dough.
- Fold in your chocolate chips
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- While the oven is heating up, scoop cookie dough out onto the baking sheet leaving about 2 inches in between each
- Bake for about 12 minutes, then pull them out and smash the cookies down with the back of a large wooden spoon
- Continue baking for another 10 minutes
- Let cool for 2 minutes on a wire cooling rack before serving
*To make a flax egg, combine 1 tbsp of flaxseed meal with 2.5 tbsp water and let sit for about 5 minutes to thicken up. (Equivalent to 1 egg)