Vegan Chocolate Chip Cookies

I am not a vegan, but I am lactose intolerant and I wouldn't miss meat if I could never eat it again. Since I am lactose intolerant and my daughter has a dairy allergy, I am fascinated by vegan recipes and have been incorporating them into our meals and desserts...not because I want to "save the animals", but out of necessity and the recipes are much healthier. That being said vegan or not--this recipe is amazing! The original recipe is from Happy Vegan. I make these all the time and they are definitely best fresh, so I usually bake one batch and freeze the remaining portion of dough so we can have fresh baked cookies another night. This recipe is fabulous as written, but I have noted the way that I prepare them below. Enjoy!


Happy Vegan Chocolate Chip Cookies
2 c. unbleached flour (I use 1 c. AP flour/ 1 c. Whole wheat flour)
2 tsp. baking powder
1/2 tsp.salt
**I also add 1/2 c. unsweetened, shredded coconut
cinnamon to taste (I skip this)
vegan chocolate or carob chips - put in as many as you like (I use mini-chips)
1 c. sugar
1/2 cup canola or vegetable oil (I use smart balance oil)
1 tsp. vanilla
1/4 cup water (I use rice milk, but have used skim successfully as well)

In large bowl mix flour, baking powder, salt, cinnamon (if you choose) and chips. Make a well in the center and set aside.

In medium bowl mix sugar and oil. Add the vanilla and then add the water (or milk). Mix well. Add the wet to the well in the dry. Mix well but be careful not to overwork it. Spoon onto ungreased cookie sheets. Bake for 8-9 minutes. Take them out before you normally would. If you do not, they will dry out very easily. Cool for 2 minutes on sheets before transferring to cooling racks.