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This recipe for vegan chocolate chip cookies are so soft and rich you're entire family will love them. The whole wheat pastry flour and flax seed makes them (slightly) healthier than most original recipes.
Ingredients:
Serves: About 9 large cookies or about 15 smaller ones)
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1 1/3 cup whole wheat pastry flour
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1 cup brown sugar (raw sugar/agave nectar can be substituted)
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1 tsp baking powder
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3/4 tsp baking soda
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¼ tsp salt
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1 tablespoon flax seed
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5 tablespoons vegetable oil or vegan margarine
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5 tablespoons almond milk (or any dairy alternative)
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1 tablespoon hot water
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1 tablespoon vanilla extract
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1 cup dairy free chocolate chips
Directions:
Preheat oven to 350 degrees and lightly spray two cookie sheets with nonstick spray. In a small cup, mix the water, salt, baking soda, and baking powder together (this helps the dry ingredients spread evenly).
Next, in a large mixing bowl combine the water mixture with the flour and set aside. In a medium bowl, mix together the sugar, flax seed, oil, dairy-free milk, and vanilla until smooth and add to the large bowl. Finally, fold in the chocolate chips.
Drop spoonful size balls of dough on the cookie sheets and bake for about 9-11 minutes or until golden brown. (I like mine a little underdone, so I baked mine for about 8 minutes). Let cool for about fifteen minutes (if you can wait that long) and enjoy!
Rebecca Jensen is a blogger and freelance writer who loves writing about cooking, fashion, and preserving memories. She currently writes for the handmade christening gown supplier christeninggowns.com.
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