Are you a vegan, and you love chocolate chip cookies? Well, we got you covered with definitely the best recipe that you can get your hands on. Just sit down, relax, and thank Kris Holechek for her mouth-watering recipe. Yes, you don’t have to be an expert to bake delicious cookies that will leave your family asking for more.
Ingredients You Will need To Make Vegan Chocolate Chip Cookies
These are the ingredient you will need to make the vegan chocolate chip cookies;
- 2 cups of any flour of your choice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup margarine,
- softened ½ cup sugar
- ½ cup brown sugar,
- packed 1 teaspoon vanilla
- 1 teaspoon cornstarch
- 2 tablespoons milk
- ½ cup of chocolate chips
- ½ cup of chopped pecans
Don’t be frightened by this because it’s easier than it looks.
Procedure To Make Vegan Chocolate Chips
The first and obvious thing you have to do is preheat the oven to 350 degrees. Yeah, I know, but this is the most important step. Getting the oven to a conducive temperature is critical because this will initiate the next step.
Which is to line baking sheets with parchment paper because we want to work tidy, not messing up our kitchen. Then In a large bowl, whisk together any flour of your choice, baking soda, and salt. After these, cream together any sugar of your choice, brown sugar, and margarine in a separate large bowl.
Now we are talking. The next step is to dissolve the cornstarch in milk and add to the sugar mixture and the vanilla. Then add flour mixture to sugar mixture in batches, then stir in chocolate chips and pecans.
We are almost there, I promise. Using a cookie dropper or tablespoon, drop heaping tablespoons of dough onto the baking sheet, about 2 inches apart. Then bake for 8 to 10 minutes, or until edges are slightly golden.
There you have it, Vegan chocolate chip cookies. I hope you enjoy it and please tell us how your baking process went.
Please note this recipe was acquired from The 100 Best Vegan Baking Recipes book by Kris Holechek.
If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time. Remove cookies from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Store cooled cookies in an airtight container at room temperature.