I think everyone has a favorite recipe for chocolate chip cookies. I know I had my go-to cookie recipe I used to use faithfully every time I made them, but when we went vegetarian four years ago I started looking for an egg free, butter free recipe.
This recipe I found and liked right away so I admit I haven't tried another one..... yet. I found this recipe on vegweb.com several years ago. I have gone back to try and find it to link it here so that I can give credit where credit is due, but there are so many on that site now I just can't find it.
These are not a traditional heavy chewy cookie and are far from health food, but I like that the turbinado sugar lends an interesting rich taste. To make gluten free you will need to use a gluten free flour mix such as Bob's Red Mill.
CHOCOLATE CHIP COOKIES
|(dry ingredients, wet ingredient and chocolate chips)|
2 Cups Flour (1/2 white and half whole wheat)
2 tsp Baking Powder
1/2 tsp cinnamon
sprinkle of salt
1 Cup Turbinado or Raw Sugar
1/2 Cup Vegetable Oil
1 tsp Vanilla
1/4 Cup Water
1/2 Cup mini Semi-Sweet Chocolate Chips
1. Preheat oven to 350˚F.
2. In large bowl combine the flour, baking powder, salt and cinnamon and whisk to incorporate.
3. In a two cup glass measuring cup measure the oil and water and mix in the sugar and vanilla. Mix well. The sugar does not dissolve completely.
|(cookie dough turned out on counter)|
4. Add wet ingredients to dry ingredients and stir to combine. Fold in chocolate chips. For some reason my chocolate chips don't like to stick to the dough so I dump the mix on the counter and knead the chips into the dough. Any chips that fall out I just stick onto the prepared cookies on the cookie sheet prior to baking.
5. Pinch off sections of dough and roll into a ball poking in any chocolate chips trying to escape.
|(raw cookie dough waiting for the oven)|
Place a dozen on a greased cookie sheet then bake for 10-11 minutes.
Don't over bake. Remove from oven when a little softer than you would like as they will firm up as they cool.
6. Let rest on cookie sheet for a few minutes before removing to a cooling rack. I find this recipe makes approximately 30 cookies.