Simple & Quick Vegan Chocolate Chip Cookies
By KD Traegner, Founder & Editor-in-Chief
I made these and they were good. Perhaps you would like to make them too? They go great with a glass of cold almond milk and probably won’t last long around…well, anyone.
Vegan Chocolate Chip Cookies
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips (I use and love Enjoy Life Semi-Sweet Chocolate Chips)
- 1/3 cup canola oil
- 1/4 cup unsweetened non-dairy milk (I used almond)
- 2 tsp vanila
- 2 tbsp dark molasses
Preheat oven to 350 degrees. In a large bowl mix: flour, sugar, baking powder, baking soda, salt, and chocolate chips. In a measuring cup mix: oil, milk, vanilla, and molasses. Add wet ingredients to dry and mix until fully combined. Try not to add any extra liquid- the dough takes a minute to work through, use hands if needed. Use a spoon or a cookie scoop to form 14 balls. Place on a parchment paper-lined pan, smoosh slightly to form round cookie shape. Bake for 10 – 12 minutes. Let cool on pan for 5 minutes once out of the oven, then transfer to cooling rack to cool completely.
Recipe notes: I used a mix of flours because that’s what I had on hand, feel free to mix it up based on your pantry. I also used oil because that’s what I had. I want to make these again using applesauce, if anyone does that they should tell me how it works out. I’d love an oil-free version of these cookies. I also think these cookies would hold up well to different spice profiles- the basic cookie is moist without being oily, soft without being crumbly, and has just enough crunch on the bottom for a satisfying bite. The flavor is not as sweet as you might think, the molasses and brown sugar add a lovely depth to the cookie. Still, I might try adding cinnamon, cayenne, and spiced nuts in lieu of the chocolate next time.