Dreena Burton has been vegan for almost 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family. Affectionately dubbed “Queen Bean” and “Vegan Cookie Queen” by her readers, Dreena is one of the pioneering vegan cookbook authors. Her cookbooks have garnered a loyal following, and Dreena has earned the respect and repute for reliable, wholesome recipes.Print
Vegan Homestyle Chocolate Chip Cookies
Any vegans missing that classic homemade chocolate chip cookie indulgence? Well, now you can indulge without need for the dairy, eggs, white sugar, or even refined flour if you choose. These cookies can even be made wheat-free substituting spelt flour for wheat flour. One other bonus: these are super-easy to make!
- Category: Cookies
- 1 cup unbleached all-purpose flour (see note)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unrefined sugar
- 1/4 teaspoon sea salt
- 1/3 cup pure maple syrup
- 1/4 teaspoon blackstrap molasses
- 1/2 teaspoons pure vanilla extract
- 1/4 cup canola oil (a little generous)
- 1/3 cup non-dairy chocolate chips
- Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
- Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and whether you are using a refined spelt flour versus a less processed spelt flour).
- Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.
- Makes 9-12 large to average sized cookies
- © Copyright 2005 Dreena Burton