Vegan Chocolate Chip Cookies

These are crisp on the outside and soft in the middle. Although they're not buttery like the regular cookies, they are still wonderfully sweet and tasty, and very chocolatey! They are incredibly easy to make, but you have to be ready for the overnight chill! I love that they don't require any weird ingredients unlike many vegan cookie recipes.

The original recipe is from: https://food52.com/recipes/39132-ovenly-s-secretly-vegan-salted-chocolate-chip-cookies

If you're out of eggs and butter but want cookies you should give these a try!

Ingredients:

• 2 cups (250 grams) all-purpose flour

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 cup + 2 Tbsp. vegan/dark chocolate chips

• 1/2 cup (100 grams) white sugar

• 1/2 cup (110 grams) packed light/dark brown sugar

• 1/2 cup canola or other neutral oil

• 1/4 cup + 1/2 tablespoon water or plant-based milk (almond, soy etc)

• 1 tsp. vanilla extract

Directions

1. In a medium bowl whisk together the flour, salt, baking powder, and baking soda.

2. Then mix in the chocolate chips.

3. In another bowl, whisk together the oil, sugars, water, and vanilla vigorously for 2 minutes.

4. Then add the dry ingredients to the wet ingredients, and stir with a spatula or spoon until just combined (no visible flour).

5. Cover the bowl and refrigerate 12-24 hours.

6. The next day, preheat the oven to 375°F.

7. Roll the balls into sixteen 1.5 (4 cm) balls, and place 8 on each baking sheet.

8. Freeze 10 minutes before baking (optional).

9. Bake 12-14 minutes, until golden.

10. Rest 10 minutes on the pan, then remove and cool 20-30 minutes before tasting. Note: wait because they won't taste great fresh out of the oven, otherwise they'll be too gooey.

All the ingredients.

After whisking the flour, salt, baking soda, and baking powder together. You then mix in the chocolate chips (not shown).

In a separate bowl whisk together the sugars, oil, water, and vanilla extract vigorously for 2 minutes until well combined.

Before mixing the flour mixture into the oil mixture.

After mixing together. It's quite wet but don't worry!

Then cover and chill 12-24 hours.

After chilling.

Before baking. You can freeze them 10 minutes before baking as well (optional).

After baking. Of course I ate one, but they really are much better after resting 30 minutes!