Snack #2: Emily’s vegan chocolate chip cookies
I’ve gained a healthy respect for vegan baking since Emily came along. I want to emphasise the fact that these cookies are more than you probably expect, and they’re a lot easier to make with the lack of beating butter and eggs together. Fresh, classic chocolate chip cookies fast – you can’t argue with that. Especially during exam time!
Emily’s vegan choc chip cookies *please see note below
makes 5 giant cookies or some smaller ones
2c plain flour
2 tsp baking powder
1/2 tsp salt
pinch of cinnamon (optional)
1/2 c oil
1 tsp vanilla extract
1/4 c soymilk (I’m guessing normal milk is ok if you only have that on hand)
chocolate chips (use your discretion)
Preheat oven to 175C (350F), centering a rack.
In a large bowl, mix flour, baking powder, salt, cinnamon, making a well in the centre
In a seperate bowl mix sugar and oil. Add the vanilla and then add soy milk. Mix well.
Add the wet to the well in the dry. Mix it well but be careful not to over mix it.
Add chocolate chips
Spoon onto ungreased baking trays.
Cook for 8-10 minutes (depending on size). Take out of oven when they look slightly undercooked, but are golden around the edges. The ones pictured could have been a little less cooked if you like having a softer cookie.
Next up: soft, chewy oatmeal and raisin cookies, from Smitten Kitchen.
*EDIT: A friend of mine tried baking these the other day (with milk instead of soy milk) and the batter was very crumb-y. I advise starting with 1 1/2 c of flour, and working more in to achieve a very moist, wet dough (think fondant icing, but with more oil). Please let me know how you go…I will be trying these out myself in a few weeks, and will update again then. Cheers!
**EDIT 2: Made these yesterday into snickerdoodles, and they were delish except next time I won’t use soy oil…eck. Charge ahead with cookierising!