Chocolate chip cookies are a classic. They're acceptable to make year-round, they're easily customizable and they're delicious. This recipe is a vegan twist on a simple cookie.
Before we get started, feel free to add add-ons as you see fit for your cookie. If the batter is to liquid-y or sticky, throw in some oatmeal, if it seems a bit dry, put in a dash of milk or blend in a mashed up banana!
I'll have a post coming up in a bit with my favorite places to get vegan groceries, but to make things easier for you: vegan chocolate chips are easiest to find if you look for semi-sweet or dark chocolate varieties. I recommend the Trader Joe's semi-sweet chocolate chips or the Kirkland Signature semi-sweet chocolate chips if you're in the proximity of a Costco.
Oil (to grease pan)
2 TBSP flax meal (you can also grind your flax seeds to create this)
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup Earth Balance melted (or other vegan butter substitute)
1 tsp vanilla extract
1 1/4 cup chocolate chips
Optional: banana, chopped nuts, oatmeal