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Vegan Chocolate Chip Cookies


Ingredients

  • 4 T butter, softened (we like Earth Balance buttery sticks)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup canola oil
  • 1/4 cup non-dairy milk
  • 1 T cornstarch
  • 1/2 tsp vanilla extract
  • 1 cup white flour*
  • 1/2 cup cup white wheat flour*
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • Yield: 2 dozen cookies

*You can just use 1 1/2 cups all-purpose flour. In non-vegan cookies, the eggs give them a golden brown hue. Without the egg, I feel like the cookies come out looking a little pale, so that's why i like to add a little white wheat.

In a mixer, beat the butter until smooth. Add the sugars, beating for a couple of minutes. Pour in the oil and continue beating for another few minutes.

Dissolve the cornstarch in the milk. Mix this and the vanilla extract into the oil and sugar.

In a separate bowl, whisk together the flours, baking soda, and salt. Pour 2/3rds of this into the liquid mix. Stir on low until the dry ingredients are entirely incorporated. Add the rest of the dry ingredients. Once that's mixed in, add the chocolate chips.

At this point, the cookie dough may be a little wet. Chill it in the fridge for about an hour so that it's scoopable. Preheat the oven to 350degF.

Using a medium-sized cookie scoop (~1 1/2 T), drop the cookies onto baking sheets leaving 2 inches between each cookie. Bake for 11-13 minutes or until the edges are brown. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

By min | December 17, 2014, 6:59 PM | Vegan Vittles


Comments

Just to let you know canola oil is a significant contributor to macular degeneration (huge studies here in Oz). I'd be substituting virgin olive oil instead.

The jury still seems to be out on that: http://www.gisymbol.com/busting-food-myths-with-nicole-senior-14/

i would advise against olive oil. it has a very strong and distinct flavor that would not work well in this cookie. if you prefer to avoid canola oil, substitute a fat that is much less flavorful (although, i suppose a coconutty chocolate chip cookie wouldn't be a bad thing). if you're not worried about keeping things vegan, butter could also work.