I’ve posted in the past about my love for Dreena Burton’s Homestyle Chocolate Chip cookies. I came across her video when searching for a recipe for vegan chocolate chip cookies and loved the simplicity and the taste. People really love these cookies, vegan or not. For people with allergies to dairy or eggs, this is also a great option to enjoy chocolate chip cookies.
Over time, I’ve modified the recipe slightly. It’s a little less healthy and a little more decadent. I’m posting my modified version, but you may want to start with her recipe and see which you prefer.
I like to add a bit of cinnamon, but that is optional. One tip that I learned the hard way is to be gentle when mixing. I like to fold the wet ingredients into the dry. I made a double batch for a party last Christmas and used my stand mixer. They were tougher than I liked. Only hand mixing from now on.
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1⁄4 cup vegan granulated sugar
- 1/4 cup vegan brown sugar
- 1⁄2 tsp sea salt
- 1/4 teaspoon cinnamon
- 2⁄3 cup pure maple syrup
- 1⁄2 tsp blackstrap molasses
- 1 tablespoon pure vanilla extract
- 1⁄2 cup organic neutral flavored oil (a little generous 1/2 cup)
- 2⁄3 cup non-dairy chocolate chips
- Preheat oven to 350°F (176°C).
- In a bowl, whisk the flour, baking powder, and baking soda.
- Add the sugars, salt, and cinnamon and whisk until well combined.
- In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
- Add the wet mixture to the dry, along with the chocolate chips, and fold gently until just well combined (do not overmix or the cookies will be tough).
- Place large spoonfuls of the batter on a baking sheet lined with parchment paper Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
- Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 16-20 large cookies.