My kids love chocolate chip cookies, so when I saw this slightly healthier version in Vegan Cookies Invade Your Cookie Jar, I wanted to try it. I adapted it slightly to what ingredients I had on hand. As you bakers know, sometimes that works, sometimes it doesn’t. In this case, I should have probably followed the recipe more closely. Here’s my adapted version:
2/3 C turbinado sugar (this sugar is very grainy and dark – this was part of the ho-hum-ness)
1/3 C canola oil
1/2 C soy milk
2 T cornstarch
2 t pure vanilla extract
2 C white whole wheat flour
1/2 t baking soda
1/2 t salt
1 C semisweet chocolate chips
- Preheat oven to 350 degrees.
- In a mixing bowl, mix together the sugar and oil for about a minute. You want to get the sugar a bit broken down. Add the milk and cornstarch and beat vigorously until there are no clumps left. Mix in the vanilla.
- Add half the flour, the baking soda, and salt and mix well. Mix in the remaining flour. Fold in the chocolate chips.
- Drop dough by rounded tablespoons onto baking sheets lined with parchment paper. Space the cookies about 2 inches apart and flatten them down a bit with your fingers.
- Bake 10 minutes for soft, chewy cookies, 12 minutes for crispier ones. When they’re done baking, let the cookies rest on the sheets for about 5 minutes before transferring them to wire wracks to finish cooking.
My kids liked these OK – although they joked about their small hockey-puck like appearance. They were soft, but just tasted like they were missing something. While I am going to use the recommended sugars next time, I may try whole wheat pastry flour instead to make them a little lighter. I plan to make these again soon while it’s still fresh in my mind (and on our tongues), so stay tuned!