Chocolate Chip Cookies
I’m pretty picky about my cookies. Until this recipe, I hadn’t made a chocolate chip cookie I liked in years! All of them turned out flat or cakey, or worst of all, hard and crispy. Somewhere along the way, everyone finds their secret ingredient. Mine is molasses. I find it adds a chewiness to the cookie that you don’t get by just using brown sugar.
Ingredients
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 tablespoon molasses
- 3/4 cup vegan butter
- 1 tablespoon ground flax
- 1/4 cup unsweetened apple sauce
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup vegan chocolate chips
Directions
- In a medium bowl, mix sugars together. Add molasses and mix until the sugar is moist, but fluffy. Cream in butter. Add flax, apple sauce, almond milk, and vanilla. Mix until ingredients are combined.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine wet to dry. When all ingredients are combined, fold in the chocolate chips.
- Cover and set in the fridge to chill for a couple of hours. Or eat half the dough first. No one’s judging.
- Bake at 350 degrees for about 7 minutes, or until the edges JUST start to brown. Take them out and let them cool on the cookie sheet for a couple minutes before moving them to cooling racks.
- Enjoy!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
