On Friday last week I made my first batch of vegan chocolate chip cookies to take with me to a dinner party. They were so easy and fast to make, and they tasted delicious! I also brought the extras in to work the next day—my coworkers loved them too! It’s a nice feeling to know that more people might be able to eat your dessert if they have lactose issues or adhere to a vegan diet.
I followed this recipe.
2/3 cup refined coconut oil, melted
2/3 cup vegan granulated sugar
2/3 cup packed vegan brown sugar
1/2 cup unsweetened vanilla almond milk
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (10 oz) vegan semisweet chocolate chips (1 1/2 cups)
However, I’d like to make another batch soon with some chopped walnuts added for a bit of extra crunch and nuttiness.
The steps, posted below, only took a few minutes to follow. (And you can safely eat the dough because there aren’t any eggs! Not that the presence of eggs stopped me before…)
- 1 Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and brown sugar until well mixed. Stir in almond milk and vanilla.
- 2 Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
- 3 Bake 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets. Remove to cooling rack; cool completely. Store in tightly covered container.
Recently, I’ve been trying to learn how to bake more vegan desserts and have had a lot of success with both banana bread and apple cake. It turns out that great dessert doesn’t need milk and eggs, it just needs a lot of sugar.
Cheers to baking!