I found this recipe on Good Magazine's "the vegan baker" blog. I've been trying on and off for years to find a good chewy/crunchy dairy free cookie. These are really great as they use oil instead of egg and butter. Give it a go but please don't blame me if your jeans get tight! I really should be deleting this myself rather than blogging it for future reference, I have eaten far too many of these. Nom nom nom.
SUPER EASY THIN AND CHEWY AND CRUNCHY CHOCOLATE CHIP COOKIES
- 1/3 c vegetable oil
- ½ c firmly packed brown sugar
- ¼ c white sugar
- 3 tbsp water
- 1 tsp vanilla
- 1 c flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 c dairy-free chocolate chips (I use Pams brand)
Preheat oven to 150°C.
Mix the oil and sugars together in a medium sized bowl.
Add the water and vanilla. Mix well until the wet ingredients are fully incorporated.
Sift dry ingredients straight into the bowl of wet ingredients and mix.
Fold in the cup of chocolate chips. You can use more chips if you like. Nuts are also a nice addition. You can pretty much add anything you like.
Using a tablespoon, measure out the dough onto two baking-papered trays. Leave 5 cm between each drop of dough to allow for spreading.
Bake for 15–20 minutes or until the edges are brown and the centres are pale. Bake less time for chewier cookies.
Leave to cool for 10 minutes before devouring. Makes about 20 cookies.