Crisp around the edges, chewy in the center, these are chocolate chip cookies at their very best. A recipe made especially for vegan people.
Serves: 3 dozen cookies
To make the boat ﬂour called for in the recipe, process a heaping cup of oatmeal in a food processor or blender until very fine. Measure as you would regular ﬂour.
- 1 cup all-purpose ﬂour
- 1½ cups oat ﬂour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 8 tablespoons (1 stick) margarine, or ½ cup vegetable oil plus a generous
- pinch of sea salt
- 1 cup brown sugar
- ½ cup (granulated) sugar
- ¼ cup nondairy milk
- 1 teaspoon vanilla
- 1 cup chocolate chips
- Heat the oven to 350° F. Lightly oil a baking sheet, and set aside.
- In a medium bowl, whisk together the ﬂours, baking soda, and sea salt. Set aside. In another medium bowl using a handheld mixer, blend the margarine and sugars until well combined.
- Add the milk and vanilla and blend again.
- Add the ﬂour and blend. Stir in the chocolate chips. Drop by scant tablespoons onto the prepared baking sheet.
- Bake exactly 11 minutes. The cookies will appear slightly undone, but this ensures a crisp exterior and chewy center.
- Allow cookies to rest 5 minutes on the baking sheet; they will crinkle as they cool.
- Transfer to a wire rack, and devour with a cup of cold almond milk. For soy-free use oil variation
Nut Butter Cookies:
For the best peanut or cashew butter cookies, simply decrease the margarine or oil to 6 tablespoons, and add ⅓ cup peanut butter with the fat. Omit the chocolate chips, and proceed as directed.