Sunday, January 5, 2014

Christine's Vegan Chocolate Chip Cookies

My sister Christine (who happens to be an amazing photographer :) -- check out her website and I can't have dairy and my mom is extremely allergic to eggs. So, she made this recipe so that we could all enjoy chocolate chip cookies again! These are chewy and oh so yummy! Give them a try!


2 1/4- flour
1 1/2 cups of organic sugar (I use the Trader Joe's brand)
1 tsp baking soda
1 tsp salt
1 tsp of vanilla extract
Approximately 1/2 cup of smart balance (softened in microwave to room temperature)
Approximately 1/4 -1/2 cup vanilla almond milk or vanilla soy milk (until it's the cookie type consistency -- I keep it on the firm side. Pictured below.)
1 cup vegan dark chocolate chips


Add flour, baking soda and salt in a bowl and stir. Then add the organic cane sugar. Add softened smart balance and vanilla extract.  Mix in vanilla almond milk until mixture is at a batter consistency. (TIP: if the batter becomes too wet, add 1-2 tsp of flour to add firmness.) Add chocolate chips (and any other special treats you want in there -- dried cherries, walnuts, etc.)

This is the color and consistency you want in the batter

Place them in rounded spoonfuls on a greased cookie sheet. Cook on 350 until cookies are soft and cooked. NOT golden. They will double in size as they cook so keep that in mind as you put them on the cookie tray. Makes approximately 32 cookies.

P.S. I've doubled the recipe exactly and they still turn out great. So you can make enough for one or to share. :)