Ingredients: |
Ingredients: 1 cup oat or wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup sugar, unrefined if desired *
1/2 cup brown sugar or coconut sugar *
2/3 cup dark chocolate chips
1/4 cup milk of choice, start light and add more as needed
1/4 cup oil or melted vegan butter, start light and add more as needed
1 tsp pure vanilla extract
1/4 tsp almond extract (optional)
* As an alternate to sugar you can use maple syrup or agave. Then adjust your wet ingredients accordingly. There are 4 tbsp in a 1/4 cup, so for every tbsp of syrup or agave adjust measurements between the milk and oil equally.
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Directions: |
Directions:1. Combine all dry ingredients in a bowl, or stand mixer then add in wet ingredients to form a dough – it will be dry at first, so keep mixing until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice.
2. Move the dough to a container, then either refrigerate for at least 2 hours or freeze until the dough is cold.
3. Once dough is chilled, preheat oven to 350 F.
4. Form dough balls, using spoons to form and scoop. Then place on a parchment paper lined baking tray, leaving enough room between cookies for them to spread; about an inch.
5. Bake 9-11 minutes on the center rack. They should be just turning golden when they come out of the oven.
6. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. If for whatever reason the cookies don't spread enough (climate can play a huge role), just press down with a spoon before baking. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.
This recipe is very flexible, so experiment with different flours, sugars and other additions! |
This recipe for Optional Bake Vegan Cookies is from