(makes almost 2 dozen cookies)
Ingredients **make sure these are all at room temperature - the recipe works much better.
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
2 cups Vegan chocolate chips
1 cup raw sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water – add a little more if the batter is too dry.
Directions:
First, preheat the oven to 350F. In a large bowl mix flour, baking powder, and salt. Add the chocolate chips. Make a well in the center of this, and set aside.
In a medium size bowl mix he vegan sugar and oil. Add the vanilla and the water, and then pour this mixture into the well in the other mixture. Mix this until just blended (don't overmix this). Spoon them
out onto cookie sheets and be sure to flatten them out - these cookies won't spread too much because they don't contain any butter. Bake for 5 minutes and then flip the cookies over; then put them back in for another 4-7 minutes.The cookies are done when they seem a little bit softer then you want them to be (see the March 9th post - "Perfect Chocolate Chip Cookies). Take the cookies out when they're done (usually 10-12 minutes total) and let them sit on the sheets for a few minutes; move them to cooling racks after a while if you want to.
The Chocolate Chronicles
photocredit: hubpages.com
