Hold on to your hats folks, I’m about to share with you my recipe for the absolute world’s best vegan chocolate chip cookies.
Here are your ingredients:
.5 cup vegan margarine
.5 cup sugar
1 tsp vanilla
.5 tsp baking soda
1.25 cups flour
1 tsp baking powder, 1 tbsp balsamic vinegar, 1 tbsp water, mixed together
2 -3 tbsp water
.75 cup vegan chocolate chips
Step One: Preheat your oven to 375°. Cream together the margarine & sugar with a fork. I like either Earth Balance or Fleishman’s margarine.
Step Two: Add vanilla & baking soda. Then slowly mash in the flour. I couldn’t decide whether to use white or whole wheat flour, so this time I used half and half. The cookies turn out best using white flour, but white flour always makes me feel kinda guilty.
Step Three: This is the super-fun part. Mix the baking powder into the vinegar & water mixture. It will get all fizzy and bubbly, like a grade eight science fair volcano. Dump it into the batter and mix it in. I usually find I have to add about another 2 – 3 tbsp of water at this point so the dough sticks together.
Step Four: Mix in the chippies! My favorite vegan chocolate chips are President’s Choice Decadent chocolate chips, but they only sell them in Canada. If you live elsewhere, you’ll have to track down your own vegan chocolate chips. Sorry aboot that, eh?
Step Five: Drop them by spoonfuls onto a cookie sheet and bake for 9 – 10 minutes. (Tip: if you’re thinking of having a pity party anytime soon, put aside some dough and stick it in the fridge. There’s nothing wrong with eating it raw, especially when vaclempt.) Cool the cookies on a rack and them enjoy them with a glass of almond milk and a buddha statue.