Fudgy Chip Vegan Cookies
 
Prep time
Cook time
Total time
 
Recipe from Sweet Utopia by Sharon Valencik. Reprinted with permissions from the publisher. These incredibly indulgent, chocolaty cookies are best served warm and chewy, soon after they come out of the oven. Don’t let them sit around for long!
Author:
Serves: 30 cookies
Ingredients
  • 2-1⁄4 cups all-purpose flour
  • 1⁄2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 11⁄2 cups granulated sugar
  • 1 cup dairy-free margarine, slightly softened but not at room temperature (Earth Balance has two soy-free options)
  • 1⁄2 cup dairy-free milk alternative
  • 2 teaspoons vanilla extract
  • 1 cup dairy-free chocolate chips
  • 2⁄3 cup chopped nuts of choice (optional)*
Instructions
  1. Preheat the oven to 350ºF and oil 3 baking sheets.
  2. Sift the flour, cocoa powder, and baking powder into a bowl.
  3. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until creamy. Beat in the soymilk and vanilla extract. Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts.
  4. If the dough is very soft, refrigerate it for about 20 minutes. Form the dough into 11⁄2-inch balls using wet hands and arrange them on the prepared baking sheets about 2 inches apart. Press down lightly on each ball so the top is flattened.
  5. Bake for 14 to 15 minutes. They will not look as “done” as other cookies, as they will not be firm or dry. Make sure you do not overbake them or they will be hard, not chewy. Cool on racks. Store in a sealed container.
Notes
Can be Nut-Free
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=166749