Today I did something new. I created my first (and hopefully not last) dairy and egg free recipe. I want to call it a vegan cookie, but then no one will want to try it. (I know that some people veer away from dishes with “vegan” or “vegetarian” in the title.) In fact, I didn’t even tell my husband it was a vegan cookie until after he devoured one. I’ll be honest, I’m pretty pleased with how they turned out as well.
To start, I preheated the oven to 350 degrees. Most of the cookie recipes I have used in the past call for a hotter oven (usually 375), but the coconut oil I planned to use said for temps up to 360. I decided not to push it since this was my first attempt.
In a mixer combine:
1/2 cup coconut oil (soft, but not melted)
1/2 cup canola oil
1/4 cup almond milk
2 generous teaspoons of vanilla
3/4 cup brown sugar
3/4 cup (scant) sugar
Mix at a fairly high speed for several minutes until well blended (mine actually got a bit of a “whipped texture”–not much, mind you).
In a different bowl, mix:
2 1/4 cup flour
2 teaspoons baking soda
Dump the dry ingredients in with the wet ingredients and mix until just combined. Add about a half bag of vegan chocolate chips (about 5 ounces). Stir.
Drop by rounded teaspoons onto a greased cookie sheet. I gently flattened the cookies a bit with the palm of my hand. Then, pop the cookies into the oven. Bake for about 20 minutes or until golden brown.
Enjoy warm out of the oven or store in an airtight container. These cookies have a nice, crispy exterior and a gooey center.