The Best Vegan Chocolate Chip Cookies (For Real, Though)

These chocolate chip cookies are probably my favorite homemade cookies ever. They're soft and full of gooey chocolate chips.These are the kind of cookie you have to stop yourself from eating a dozen at once. The kind of cookie you want to eat warm right out of the oven. The kind of cookie that might not even make it into the oven because even the dough is irresistible (and hey, since they're vegan there's no raw eggs to worry about; although if you do happen to devour the entire recipe of dough, don't blame me for the ensuing stomach ache).

But enough of my obvious chocolate chip cookie obsession and on to the recipe. There 're only a couple things to remember with this one. Most importantly, don't be lazy when mixing the sugar with the milk and oil. There is a chemical reaction that occurs when mixing the sugar and oil and it is crucial to the recipe. The next thing is if you do not have tapioca powder, you can substitute equally with arrowroot or cornstarch. As far as chocolate chips go, most semi-sweet chocolate chips are going to be vegan, but double check the ingredients to make sure there is no hidden milk ingredients. I used Trader Joe's brand in this recipe, but another favorite is Ghirardelli or Enjoy Life.

Here it is, y'all:

The Best Vegan Chocolate Chip Cookies Ever
Adapted from a recipe in Vegan Cookies Invade Your Cookie Jar

Ingredients:

• 1/2 cup Brown sugar (I use this method to make mine from white sugar)
• 1/4 cup white sugar
• 2/3 cup canola oil
• 1/4 cup almond milk
• 1 tablespoon tapioca flour (see above for substitute)
• 2 teaspoons vanilla extract
• 1 1/2 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups chocolate chips

First, preheat the oven to 350°F and line two baking sheets with parchment paper. Take a medium sized mixing bowl and in it combine both sugars, canola oil, milk, and tapioca flour. 

Now, take a fork and mix the ingredients really well. It takes about 1-2 minutes and in the end, you'll be left with a caramel-like substance that looks like this:

Now, mix in the vanilla.

Next, add the flour, baking soda and salt.

Mix until incorporated with your caramel-like mixture.

Finally, fold in those delicious little chocolate chips. Below is a picture of the finished  dough along with literally the only dishes I dirtied while making them (for those of you that do not know, I handwash my dishes so recipes like this always get me a little excited at the prospect of awesome cookies with minimal cleanup).

Roll those cookie morsels unto teaspoon-sized balls and slightly flatten them on the baking sheet. Place in your preheated oven and bake for 6-7 minutes. The cookies will look a little underdone, but as long as the edges are golden, they'll finish on the baking sheet once you remove them from the oven. Wait about six minutes before transferring to a cooling rack. 

I usually get 25-30 cookies out of this recipe and therefore I recommend baking two-three seperate batches. Putting more than one sheet in the oven at a time might make the cookies bake unevenly

That's it! Try not to eat them all at once!!