There’s nothing more American than a chocolate chip cookie. Enjoyed year-round and at every holiday, barbecue, and family get-together, this classic dessert is rich in flavor, crunchy on the outside, and soft on the inside. This veganized version pairs perfectly with a tall glass of cold almond milk, or anything, really.
What you need:
What you do:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a large bowl, sift together the flour, baking soda, and salt, and set aside.
- In a separate small mixing bowl, whisk together egg replacer and water until there are no lumps. Add oil, sugar, brown sugar, and vanilla, and whisk together.
- Into the first bowl, pour wet mixture and combine by hand. Fold in chocolate chips. Form into 1-inch balls and place 3 inches apart on the prepared baking sheet (12 per sheet). Slightly press down on balls.
- Bake approximately 15 minutes, rotating baking sheet halfway through.
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