My friend Kate is a vegan and she is always making the most delicious vegan food. I love her vegan chocolate chip cookie recipe so much that I want to share it with you today. I am not a vegan myself, but understand why some people are. In Kate’s case she is an animal activist and likes to keep her house free of all animal products. These vegan cookies use margarine, cornstarch and vegan chocolate chips in lieu of more traditional cookie ingredients like eggs, butter and semisweet chocolate chips. And, I swear to you, you can NOT tell the difference. These cookies are moist and delicious with just the perfect amount of chocolate in each bite. Pour yourself a big glass of cold soy milk and dunk away for a delicious vegan afternoon snack!
Vegan Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 cup Earth’s Balance (or smart balance) margarine, softened
½ cup turbinado sugar
½ cup brown sugar
1 teaspoon vanilla
1 teaspoon cornstarch
2 tablespoons soy milk
½ cup vegan semisweet chocolate chips
Preheat the oven to 350. Line baking sheets with parchment paper. Whisk together flour, baking soda in one bowl. In another bowl, cream together brown and turbinado sugar and margarine. Dissolve the cornstarch in the soy milk and add it to the margarine and sugar. Add flour mixture to sugar mixture until blended and stir in chocolate chips.
Using a tablespoon, drop cookies onto sheet, 12 to a sheet. Bake 10 minutes. These cookies should not be brown underneath and may not look done*** BUT THEY ARE! Take them out and let them cool.
Makes 30 cookies