There are two type of people in this world, the people that will reject a food if it is labeled “vegan”, “gluten free”, “paleo”, etc. (@ my dad), and people that will embrace it because those labels only mean negative calories (@ me). Alright I am only half kidding, negative calories, maybe not so true, but still can be all of the deliciousness! Veganism has a bad name, first thing that pops into peoples head are those gungho long haired, kale eating chaps yelling at you murder while you are trying to enjoy your nice juicy, tender cheese burger. The other thing that pops into mind is the food is bland, or weird or can never be as good as the “real” thing. I have some bad news, a lot of things are vegan and we did not even know it. We did not even label them yet we still eat it and enjoy it! AKA-Oreos. Good now that we have some things straight, the vegan view on food fascinates me. I find it a fun challenge on cooking and baking. For me personally being plant-based I use many vegan ideas and staples when making dishes. This cookie recipe was near the start of that adventure founded by my mama. We have both have had many successes and failures with vegan recipes. This recipe proves it is possible for a cookie to be good without butter. (But we also learned multiple times that sometimes you just need some butter! Am I right Paula Dean?) I brought this recipe in my homemade cookbook based from my mom’s recipes and made it for my roommate and I at school. At first I was a little skeptical to tell her they were vegan before she ate them. I considered waiting until after because of past experiences with my pops. They did not last long in our small little apartment! My roommate loved them, even said better than my go-to chocolate chip cookie recipe! I was shocked, and glad because I had more dough in the freezer that I was confident in finally making the rest. So if you are wanting to experiment but not so crazy you waste a dough load, try these bad boys out. And if you eat all the dough before you make them that is ok too. Remember they are vegan so you can eat it raw, and if you think like me, they are negative calories so it is like you went to the gym twice that day. Win-win.
The BEST Vegan Chocolate Chip Cookies
Serves 12-15 Cookies
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1/4 cup almond milk
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips (Can use Trader Joe’s or if you don’t care just regular chips work splendidly too)
- Pre-heat oven to 350 degrees
- Cream the coconut oil and brown sugar together. Then add the almond milk and vanilla. (The mixture may be really liquid, that is ok, keep going.)
- In a seperate bowl mix the flour, baking soda, baking powder and salt.
- Combine the wet and dry ingredients (the mixture will be crumbly) then fold in the chocolate chips.
- Roll into tablespoon sized balls and place them on a parchment lined cookie sheet. flatten them slightly with the palm of your hand. (Again, don’t be worried about the crumbly texture.)
- Bake for 7-10 minutes or eat all of the dough raw because it is vegan.