I’m in a cookie baking mood.
Sorry, not sorry.
And these cookies are actually the embodiment of the National Nutrition Month theme “Going Further With Food”. (yay!)
My interpretation of this year’s theme is all about taking what you’ve got on hand and making it work… which was perfect because I wanted to bake cookies one day and had no butter or eggs in my house. And going to the store was out of the question because a blizzard had just come through and made the roads impassable.
So what did I do?
I dug through my pantry and fridge and WORKED IT.
I riffed this recipe off of Buzzfeed Tasty’s recipe for Vegan Chocolate Chip Cookies. Because no eggs/butter in the original recipe means that I could probably cobble it together with what I got in the house.
And by the way my office inhaled them all in one day, I’d say the new recipe was a success!
I didn’t do extensive photographs because whoops, but this is a pretty simple recipe. In a large bowl, combine flour, baking soda, and a bit of salt. Stir together and set aside.
In a medium-sized mixing bowl, combine brown sugar, granulated sugar, vegetable oil, skim milk, and vanilla extract. Use a whisk to combine and break up any brown sugar lump-ies. Note, the original recipe calls for coconut oil (which is a saturated fat just like butter, peeps – veg oil is much better for our heart!) and non-dairy milk. I don’t use coconut oil in cooking ever (see above) and we don’t have non-dairy milk (or could even leave the house to get some). Thus, the skim milk is why these cookies are almost vegan.
Add the wet ingredients into the dry ingredients and stir to combine.
And then add in ALLLLLL the chocolate chips. I did a combo of vegan/non-vegan because that’s what I got in my freezer. But if you are using non-dairy milk, use vegan chocolate chips to make the cookies completely vegan!
I know it is super tempting to dig in and enjoy the dough as is (yay no eggs!), but raw flour can be contaminated with E. coli… so please, don’t eat the raw dough! I love you too much for you to get sick!
Chill the dough for at least thirty minutes to solidify a bit. When the oven is preheated to 350 degrees and the baking sheets are lined with parchment paper, remove the cookie dough from the fridge. I love super big cookies so I used a quarter-cup (or #16) ice cream scooper to form them. But heaping tablespoon portions yield a good size cookie too!
Bake the cookies in the preheated oven for 10-12 minutes or until golden and delicious.
They are decadent the way they are, but you can also dust them with a little sea salt while still warm. (divine!)
These cookies are easy to make and can be transformed into a vegan dessert marvel! A perfect result of being stuck in the house!
- 2¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup granulated sugar
- 1 cup + 2 tablespoons brown sugar, packed
- ¾ cup vegetable oil
- ¼ cup + 2 tablespoons skim milk or non-dairy milk
- 1½ teaspoon vanilla extract
- 1½ cup chocolate chips, vegan or non-vegan (your choice!)
- In a large bowl, combine flour, baking soda, and salt. Whisk to combine and set aside.
- In a medium-sized bowl, combine sugar, brown sugar, vegetable oil, milk, and vanilla extract. Whisk to combine, being sure to break up any brown sugar lumps.
- Pour the wet ingredients into the dry ingredients and stir to combine. Add in the chocolate chips, stirring to incorporate.
- Refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper. When the oven is preheated, remove the dough from the fridge. Portion out dough balls (heaping tablespoons are a good size!), roll into a formed ball, and place on a baking sheet - separate the dough balls by 3-inches. Bake for 10-12 minutes or until golden.
- Remove to a cooling rack to cool before digging in!