insanely good vegan cookies

backstory:

ugh. so good. so, so, so, SO GOOD. I make these every year for the bake sale at my work, and everyone winds up in one of two camps: they’re either totally freaked out at the idea of vegan cookies, or, they’ve had them and practically buy me out as soon as I put them on the table.

important note: trader joe’s chocolate chips are vegan! no kidding.

ingredients:

– flour (all-purpose, 2 cups)
– baking powder (2 teaspoons)
– sea salt (1/2 teaspoon, finely ground; regular salt is fine too)
– sugar (1 cup)
– oil (1/2 cup, coconut works best)
– vanilla extract (1 teaspoon)
– water (1/4 cup)
– chocolate chips (1 heaping cup)

details:

preheat oven to 350F, and start off by combining the flour, baking powder, salt, and chocolate chips in a large bowl. once mixed, make a well in the center, and set it aside.

in a medium bowl, mix the sugar and oil well, then add the vanilla and water (warm water is best).

add wet to dry (don’t over-mix!). you’ll likely need to combine with your hands at the end.

roll into cookie ball-ish shapes, smaller than a ping-pong ball / giant superball, but larger than a large marble? (I’ll be sure to measure next batch I make and update!)

place dough balls on a lightly greased cookie sheet, cook for five minutes, reverse the sheet, and cook for another five minutes.

variations:

none, it’s a pretty sensitive recipe so far as ratios go, so I tend not to mess with it. I suppose you could go totally overboard and roll them in melted chocolate for a ganache layer outside if you want? but I’m of the opinion that they’re perfect as-is.

I haven’t been able to find a gluten-free flour that works (read: tastes not like sawdust) in this recipe, so if you make them and figure it out, please let me know!

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