Prep 5 mins
Cook 11 mins
Any vegans missing that classic homemade chocolate chip cookie indulgence? This recipe can let you indulge without need for dairy, eggs, white sugar, or even refined flour.
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 cup unrefined sugar
- 1⁄4 teaspoon sea salt
- 1⁄3 cup pure maple syrup
- 1 -1 1⁄2 teaspoon pure vanilla extract
- 1⁄4 cup canola oil
- 1⁄3 cup non-dairy chocolate chips
- Preheat oven to 350°F (176°C).
- In a bowl, sift in the flour, baking powder, and baking soda.
- Add the sugar and salt, and stir until well combined.
- In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
- Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix).
- Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
- Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
- Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
- Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.
This recipe is from "Vive Le Vegan" by Dreena Burton.
This recipe is awesome! I did found it a tab bit too sweet, so I will remove a tbsp next time. I used 1 tsp of molasses (it adds a buttery flavor). I like the fact that they are not puffy like other low-fat cookie recipe. I had bake some with and without parchment paper. The ones without spread more and looked better. For those who are wondering, they only have a very subtle maple flavor.