Vegan Chocolate Chip Cookies
1 1/4 c packed dark brown sugar
1/2 c canola or vegetable oil
6 Tbsp soy or almond milk
1/4 c granulated sugar
1/4 c unsweetened applesauce
2 tsp vanilla extract
2 1/4 c all-purpose flour
1 tsp baking soda
3/4 tsp salt ( decrease if using sea salt to sprinkle on top )
1 c vegan ( dairy-free) semisweet chocolate chips
coarse sea salt for sprinkling on to ( optional but recommended )
No mixer required.
In a medium bowl, whisk together the dry ingredients ( flour, baking soda and salt ).
In a large mixing bowl, mix together dark brown sugar, oil, milk, granulated sugar, applesauce and vanilla. Stir until all well combined.
Add the flour mixture and gently fold in. You do not want to over mix the dough. When about half of your flour mixture is incorporated, add the chocolate chips and fold everything in. This cuts down on mixing the dough after adding flour and prevents overmixing.
Cover the dough and refrigerate for about 1 hour.
Preheat your oven to 375 degrees. Cover a cookie sheet with foil, parchment paper or silpat.
Scoop the cookie dough by tablespoons onto your prepared sheet.
Bake for 10 – 12 minutes, or until the edges start to brown. Cool on the sheet for 2 minutes and transfer onto a wire rack to cool completely.
source: slightly adapted from Healthy Cooking June/July 2011