Chocolate Chip Cookies (Two Ways)

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Recipes
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Milk and Cookies with Vegan Club UTA

No one could resist the UTA Vegan Club’s chocolate chip cookie samples at Wednesday’s Activities Fair.
Cookies can still be just as delicious with no eggs, no milk and no butter…yes, you can believe it.

These cookies are good for the animals, the environment, and a little better for your health than regular cookies (no cholesterol). We got many recipe requests, so I decided to dedicate a post to the cookies we gave out. Our friend Char made cookies, and so did I, so we have two recipes to share. Pick one, or make both!

Marc Howell's Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Ann’s Vegan Chocolate Chip Cookies
(one batch makes 15-20 cookies)

Ingredients:

  • 1/2 C coconut oil, or softened Earth Balance (available at Whole Foods, Kroger, and some Wal-Marts)
  • 1/2 C organic brown sugar
  • 1/4 C organic white sugar
  • 1 t vanilla (heaping)
  • 2 T + 1/2 t nondairy milk (I used almond milk)
  • 1/2 t sea salt (scant)
  • 1 1/4 C all purpose flour
  • 1/2 t baking soda
  • 3/4 C chocolate chips (I use Ghiradelli’s semisweet chocolate chips)

DSC_0069 copyMethod:

  1. In a large mixing bowl, cream together the wet ingredients, sugar, and sea salt. An electric mixer is totally optional; I always use a whisk for this.
  2. In another bowl, sift together the flour and baking soda.
  3. Add the dry ingredients to the wet in two batches, mixing well until incorporated. Add more nondairy milk if you think the dough is too dry, starting with teaspoon increments. If it’s too wet, add a little bit of flour. I usually don’t have to add more flour.
  4. Fold in the chocolate chips and mix with a wooden spoon until the chocolate is incorporated with the cookie dough.
  5. Preheat the oven to 350 degrees F. While the oven is preheating, use a cookie dropper or use your hands to roll the cookie dough into 1 inch balls. Place the cookie dough balls on a nonstick baking tray (make sure they are all at least 1 inch apart). Flatten them slightly.
  6. Bake the cookies for 9-11 minutes, at 350 degrees F.
    I usually take mine out after exactly 9 minutes, because I like soft cookies.
  7. Let the cookies cool for at least 15 minutes before devouring. Contain yourself!

DSC_0078Enjoy your cookies with a tall glass of your favorite plant-based milk!
Pictured above: unsweetened original almond milk from Kroger.

Did you enjoy the cookies at the Activities Fair?
What recipes would you like to see next on the blog? Please comment below!

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The Author

Vegan Blogger + Sustainability Nut + Landscape Architecture Enthusiast

1 Comment

  1. Pingback: Sweet Milk Sandwich Cookies | Recipes for a Healthy You

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