Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything.
I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had sort of a non-descript day, gonna watch dvds kind of comfort. But I feel like an idiot even talking about chocolate chip cookies, it’s not like they’re a hard sell.
Despite evidence to the contrary, I don’t love to use Earth Balance when I bake. I’ve been working on my Earth Balance-free dream chocolate chip cookie recipe for longer than I want to admit. They’re crinkly on the top, a little crispy on the bottom and soft in the center. And for milk make mine almond, unsweetened, thanks. As an added bonus, you just need one bowl for mixing. Great for those of you in the no dishwasher set.
Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
I have made batches and batches of these cookies for friends, family, roommates, co-workers, and students – mostly non-vegans – and they get a triple thumbs up every time.
The “carmelization” of the sugar and oil is the key to the kingdom! If you have a stand mixer, you’re probably already doing this, but I HIGHLY recommend dumping everything in the mixer. You can slam the oil and sugars together really consistently with minimal effort on your part. Also, if you want to experiment, adding 1/4 cup cocoa power during the 1st flour stage makes an awesome double chocolate chip treat.
These are so quick and brainless – perfect for zoning out reflection time or a quick personal cheer up if you’re in need of one!
I am wondering who has tried the cookies both ways ( with and without applesauce). Can you taste a difference?
Nightowl Says:
November 13th, 2008 at 12:12 am
What’s wrong with EB?? I love that stuff and the cc cookie recipe in VWAV that uses EB is awesome. Is it because it contains soy??
Earth Balance is made with palm oil- http://theproblemwithpalmoil.org/
Jennie- I think the biggest problem with EB is the price! Almost $4 for a little tub, but canola oil is cheap!
At least that’s *MY* reason for using this oil recipe!
I’m assuming that the sugars are 1/2 & 1/4 cups? Also, it looks like people who used rice milk had theirs spread too much.
My batter is resting now to let the flour ‘hydrate.’ Can’t wait to try ’em!
This recipe caught my eye because I am trying to develop a rainforest-friendly cookie that does not use palm oil. Orangutans are being driven to extinction because their forests are being cut down in Borneo and Sumatra for palm oil plantations. I am developing the recipe for the rainforest-friendly cookie in connection with my book about orangutans, The Intimate Orangutan, which is being released in the U.S. in March 2010. I’d be glad to hear from anyone who can help me design this cookie, particularly if it can be low fat and healthy. I intend to post the recipe on the Internet when I finish. There is more information about orangutans on my website http://www.-a-new-leaf.com. There is contact information on the website too.
Oops. My website address should read http://www.a-new-leaf.com
Incredible work on the blog! 🙂 I wish blogging was easy as getting ripped was for me! 🙁
Seems like far too much chocolate chips… I’ve reduced to 1/2 cup and it still seems like too much. Maybe 1/3 cup.
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These did not work out for me at all. And I have to know what i did wrong.. everyone else seems to love them!
I subbed arrowroot for tapioca powder. I had to add more flour because on its own, with the ingredients alone.. this batter was so very runny. The whole “For 3 inch cookies, roll the dough into about ping pong ball size balls” was very misleading. this batter was not rolling anywhere. No how no way.
The end result was cakey and bland. I was so sad. DO NOT GET ME WRONG. I still ate all 12. By myself. In two days. But something was still wrong/off. I am going to try again. i want this to work. ;_;
Oh, and my post above, the other substitution I made was half applesauce, and half the oil. This usually works out ok!
by far my favourite cookie recipe!
anna, i’ve never had good luck trying to sub applesauce in this particular recipe, it makes them cakey. i always use cornstarch or arrowroot, and sometimes add an extra tbsp or two of flour, and i’ve never been able to get my dough to “roll”. i just do small (2 dozen +) drop cookies and they always turn out great!
just take the plunge for full fat and they’ll be fine 🙂
Throwing it out there that I’m stealing that totes adorbs picture up there for my Facebook picture. Also that looks delicious and I need to stop reading food blogs at night lest I drool myself to sleep. Will make these soon!
thanks for the perfect recipe !!!!!
just made these, bf and i have eaten 5 already, i’m going to wait til he falls asleep to scoff the rest…
these are the best cookies ever. period.
I have made cookies using the VWAV recipe and this recipe. Like both, but Love, love, loving these! Taking to a potluck so I know I’ll be able to eat something “healthy” 🙂 (And, finally able to eat raw cookie dough is a plus, too!)
I am making these now….& the dough is soooo sticky & wet….am I doing something wrong?
i used olive oil and arrowroot because that’s what i had on hand instead of veg oil and tapioca starch. worked beautifully. of course, the olive oil imparts a slight taste, but i like it. i almost always bake with it anyway.
these are lovely little cookies. thanks!
Okay, so I made these last night. To combine the wet ingredients I used a hand mixer (just so it would get the job done efficiently and PROPERLY). I substituted Cornstarch for Tapioca Flour and Soy for Almond Milk. I also used 1/3 cup chocolate chips than the listed 3/4 cup. Basically these turned out PERFECTLY!!! I will be adding chopped pecans in with the chocolate, and 1/2 banana (mashed, in with the wet ingredients), and maybe also 1 or 2 teaspoons Earth Balance to give it good buttery flavor. Thank you once again!!!
I’m making these now, but they are taking MUCH longer than 8 minutes to be done…. Has anyone else experienced this with this particular recipe? I’m adding 2 minutes and checking. I’m up to 16 minutes now. Who knows…
I made this last night, following the recipe to the letter. They are INCREDIBLE, and I ate three times my weight in cookie dough without the fear of raw eggs killing me. I brought them in to work the next day and no one in my office (all non-vegans/vegetarians) could taste a difference, and they were devoured.
This recipe is so easy, to all the people experiencing weirdness, make sure to re-read, re-read, and re-read directions. I am for SURE going to make more of these again tonight.
These cookies were very good. I was very proud of my first batch. I used olive oil instead of canola oil as well as spelt and oat flour in place of the white flour. I did not use any tapioca flour. These cookies were delicious and super easy to make. Thanks.
Just tried these last night. AMAZING!! My non-vegan husband loved them. I loved them. So easy and so delicious. Made it exactly as recipe said and they came out perfect. Thank you!!
These came out great – just like the picture – and baked in 8 minutes for me. I used cornstarch and soy milk and beat the oil into the sugars for a good while, til nice and fluffy. Yum!