No I'm not giving up milk, eggs and butter to start a vegan lifestyle, nor do I have any vegan friends or relatives, but I enjoy making vegan recipes. I like knowing I'm preserving the friendly chickens that lay their eggs, or the cow that gives me milk to somewhat of an extent, and I don't really eat that much meat to begin with. I've made vegan oatmeal - raisin cookies before and they are my favorite oatmeal cookies, plus it's one of the most popular posts I've done.
On the quest for an amazing vegan chocolate chip cookie recipe, so good, they even beat out their non-vegan competitors, I stumbled upon this recipe. It replaces butter with vegetable oil, milk with soy milk and eggs with... well nothing. How do they fair off? They're mindblowing! So good, I nicknamed them 'The Best' vegan chocolate chip cookies! You HAVE to give them a try! Rating: 5+ out of 5.
Vegan Chocolate Chip Cookies: recipe from Erica's Sweet Tooth
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips or chunks (make sure they're vegan)
- ⅔ cup vegetable oil (I used canola oil)
- ¼ cup soy or almond milk (I used rice milk)
- 1 teaspoon vanilla
- Preheat oven to 350˚F degrees
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips. In another bowl, combine the vegetable oil, milk, and vanilla. Add the wet mixture to the dry and mix well with a wooden spoon or your hands to get the mixture well incorporated.
- Roll dough into compact balls, place on a parchment paper-lined pan, and squish them down to form saucers. Bake in the oven for 10 minutes. Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.