The only ingredient in this vegan cookie recipe that may take some effort to find is the vegan or dairy-free chocolate chips. This may involve looking in the "health foods" section of your local supermarket or in a store that specializes in organic or health foods.
Incidentally, if you happen to see Ener-G brand egg replacer while you're out there, grab that as well. You can remove the oil from this recipe and substitute the equivalent of 2 eggs, in order to
give this vegan cookie recipe a texture more like the 'original'.
The other concern might be in the sugar. As I have discussed in other portions of this site, the "vegan-ness" of refined white sugar is up for debate (due to processing methods). If you want, you can use raw or unrefined sugar instead of the standard white.
Ingredients
Vegan chocolate chips 2 cups unbleached flour 2 tsps baking powder 1/2 tsp salt 1 cup sugar 1/2 cup canola oil 1 teaspoon vanilla extract 1/4 cup water
Preparation
1. Preheat over to 350ºFKeep the cookie sheet that you will use on the top rack, so that it heats as well.
2. Mix dry ingredients in large bowl (Flour, baking powder, salt, sugar, chocolate chips) When thoroughly mixed, clear a space in the middle of the bowl to pour the liquid ingredients later.
3. Mix wet ingredients in separate container (oil, vanilla, water) Mix well and then pour into that spot that you created in step 2
4. Once all ingredients are well mixed, distribute evenly in cookie-shapes onto un-greased cookie sheet.
5. Bake for 5 minutes Rotate sheet 180º, bake for an additional 4 minutes. Cookies may seem soft at first but will harden when they cool.
