Food recipes
Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda sugars, granulated salt, tabl...
Vegan Chocolate Chip Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
syrup, maple, canadian
molasses
vanilla extract
oil, canola
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350F (176C).
In a bowl, sift in the flour, baking powder, and baking soda.
Add the sugar and salt, and stir 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 stir through until just well combined (do not overmix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
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 8-10 large cookies.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
syrup, maple, canadian
molasses
vanilla extract
oil, canola
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350F (176C).
In a bowl, sift in the flour, baking powder, and baking soda.
Add the sugar and salt, and stir 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 stir through until just well combined (do not overmix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
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 8-10 large cookies.