These chocolate chip cookies are my go-to recipe for quick cookies, especially since I don’t buy eggs very often. They are chewy, rich, and the dough can make a great snack!
Yields 36 cookies (small size)
2 sticks vegan butter
1 1/4 cup brown sugar (or white sugar)
1 tsp vanilla extract
2 TB cold water
1 cup whole wheat flour
1 cup all purpose flour (other types of flour are good too)
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1-2 cups chocolate chips
Bake for 8-10 minutes
Cream the vegan butter, sugar, and vanilla. Beat in the 2 TB water. Mix in the flours, baking powder, baking soda, and salt. Last, add the chocolate chips.
This makes a lot of dough so you can keep some in the freezer, which makes for a great snack along with the ability to bake cookies quick!
*Note: Other flour options instead of the all purpose flour I like using are oat flour or spelt flour.
Adapted from The Complete Vegan Kitchen cookbook