These cookies are chewy and salty sweet. They’re also BIG which means there’s lots of middle and that’s the best part. Kinda like how the best part of the weekend is when there’s a 3rd day full of antique shopping and bibimbap eating and chit-chatting. These cookies are the 3-day weekend of your (my) January #veganphase living.
I think it’s really cool that there’s maple syrup in these and I think you’re really cool for not judging that lil glimpse of dumb turquoise socks in the first photo. So make these if you’re taking a break from dairy and stuff or if you’re out of butter and eggs or if you just are the type who wants to try every single chocolate chip cookie that’s ever existed.
Vegan Chocolate Chip Cookies (makes 1 dozen large cookies)
Recipe adapted from Eat Me, Delicious
- 2 cups all-purpose flour
- 2 t baking powder
- 1 t baking soda
- 2 big pinches of kosher salt, plus more for garnish
- 1/2 cup granulated sugar or brown sugar
- 2/3 cup maple syrup
- 4 t pure vanilla extract
- 1/2 cup olive oil
- 2/3 cup bittersweet chocolate chips
- Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and mix until combined.
- Scoop the dough using a 1/4 cup measuring cup or ice cream scoop. Place on the prepared baking sheet. Flatten slightly and sprinkle with salt. Bake for 11 minutes.
Yay! Click HERE for a printable pdf of the recipe above.
P.S. I mentioned these casually before into vegan ice cream cups right HERE.