Description
Deliciously vegan, these drop cookies have a chewy center and crisp edges. Packed with chocolate chips in each bite. Sweetened with brown sugar and a hint of vanilla.
Overview
A timeless classic with a vegan twist. These cookies are quick, easy, and delicious. The ingredient list should also be easily attainable. I would wager to bet that most of the ingredients are already stocked in most pantries.
We keep things simple for this recipe by using a single mixing bowl. There isn’t any special equipment required to make these cookies. However, if you have a hand or stand mixer you can leverage them for this recipe.
I freely admit that I like big cookies and I cannot lie. That being said if you opt to make smaller cookies then I recommend reducing the cooking time to compensate. Otherwise, the cookies may be a little crispy.
Baking Notes
Wet Ingredients + Sugars
In a large mixing bowl add the canola oil, oat milk, and the vanilla extract. Next, add both sugars and stir until the sugars are dissolved. Then proceed to adding the dry ingredients.
Dry Ingredients
Measure the flour and add it to the same mixing bowl that the wet ingredients are in. Then add the remaining dry ingredients except for the chocolate chips. Stir to combine the ingredients to create the cookie dough.
Measure the chocolate chips and add them to the mixing bowl. Using a silicone spatula, fold the chocolate chips into the cookie dough. Once they are incorporated set the mixing bowl off to the side and proceed to the next step.
Baking Instructions
Preheat the oven to 350ºF and prepare the baking sheets by adding a sheet of parchment paper. Use a spoon or a two inch scoop to place the cookie dough on the baking sheet. These cookies will spread so it helps to give them as much space as possible.
Bake on the center rack for 10 to 15 minutes. Adjust the bake time as you see fit. For example, if you make smaller cookies then the bake time will also be shorter. Just keep an eye on them and you should be good to go.
Once they are done use potholders or oven mitts to remove them from the oven. Place the cookies on a wire rack and allow them to cool completely. Now would also be the time to cash in on some warm, fresh from the oven, cookies. An ice cold glass of oat milk is the perfect complement to these gems.
Storage
Once the cookies have cooled to room temperature they can be placed in your storage container of choice. Use wax paper to separate the layers to prevent the cookies from sticking to one another. They will keep nicely for several days before the freshness starts to taper off.
If you like this recipe be sure to check out our other recipes below:
Ingredients
1/2 cup canola oil
1/2 cup oat milk
1 teaspoon vanilla extract
1/2 cup brown sugar
1 cup sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 Tbsp. cornstarch
1/2 teaspoon salt
1 1/4 cups chocolate chips
Directions
- In a large mixing bowl add the wet ingredients and the sugars. Stir until the sugars dissolve.
- Next, add the dry ingredients to the mixing bowl and stir to combine. Then fold in the chocolate chips with a silicone spatula.
- Line a baking sheet with parchment paper and preheat the oven to 350ºF. Bake on the center rack for 10 – 15 minutes.
- Let cool on a wire rack before moving to a storage container.