I’d love to hand out one of these vegan chocolate chip cookies to every person who thinks that I am depriving myself by clean eating. These are so good, so non-guilt provoking, and so satisfying that I can’t imagine why I’d ever even dream about eating another chocolate chip cookie. My inner yoga girl totally hearts them. Oh, as a bonus, they even pass the picky toddler test.
I tweaked this recipe from two other recipes, the chocolate chip recipe over at Hell Ya It’s Vegan from Vegan Planet, and the recipe over at Taste of Home. That’s what happens when faced with two recipes and I can’t decide to which one to use. I end up combining, modifying and throwing ingredients together—occasionally I end up with something unique in the end.
Yoga Girl Vegan Chocolate Chip Cookies
*10 minutes prep, +/- 2 minutes with clingy toddler at ankles, 10-12 minutes bake time
** 1 cup brown sugar
** 1/3 to 1/2 cup maple syrup (go heavy if you love maple syrup)
** 1/4 cup canola oil
** 1/2 cup applesauce
** 2 teaspoons vanilla
** 2 cups flour of your choice (I use all-purpose)
** 3/4 teaspoon baking soda
** dash of salt
** 1/2 to 1 1/2 cup of dairy-free chocolate chips (amount depending on mood)
I’m practical. I don’t like dishes. I don’t like wasting time. Though it may offend a culinary wiz, I throw everything together in one bowl when I can get away with it.
Preheat oven to 375′. Mix the first five ingredients together until creamy, stir in the rest of the ingredients except chocolate chips and continue mixing until well blended together. Gently stir in chocolate chips. Line baking sheet with parchment paper. Drop by tablespoons, at least 2 inches apart. Bake for 10-12 minutes until golden around edges.