Nothing smells better than warm chocolate cookies baking in an oven. My son and his friend are coming to visit, so I decided to whip up a batch for them to snack on when they arrive.
To make crunchy but slightly chewy vegan chocolate chip cookies, here’s how:
Preheat the oven to 350 degrees and line one large or 2 smaller baking trays with foil.
In a large mixing bowl add:
1/2 cup brown sugar
1/2 cup cane sugar
1.5 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 TBSP warm water
2 tsp vanilla
1 cup non-dairy chocolate chips
1 egg equivalent
1/2 cup softened vegan butter
Mix the ingredients until well combined.
Roll the dough into one big ball and then break into 12 smaller ones (or spread into one big cookie cake!) I did both so they have a choice, even if they do taste exactly the same…
Press the balls down slightly into thick rounds and bake for 10-12 minutes depending on your preference for gooey or crispy.
Of course you can serve them as they are OR you can sandwich them! Scoop some non-dairy ice cream between 2 cookies and roll them in mini chocolate chips or sprinkles (try red, white and blue today 🇺🇸) for a cold treat on a hot summer day!