Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything.
I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had sort of a non-descript day, gonna watch dvds kind of comfort. But I feel like an idiot even talking about chocolate chip cookies, it’s not like they’re a hard sell.
Despite evidence to the contrary, I don’t love to use Earth Balance when I bake. I’ve been working on my Earth Balance-free dream chocolate chip cookie recipe for longer than I want to admit. They’re crinkly on the top, a little crispy on the bottom and soft in the center. And for milk make mine almond, unsweetened, thanks. As an added bonus, you just need one bowl for mixing. Great for those of you in the no dishwasher set.
Chocolate Chip Cookies
Makes two dozen two inch cookies or about 16 three inch cookies
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
Ooooh. I was just feening for some cookies! I think I’m adding a little oatbran to mine, and maybe crystallized ginger with the chips (because I can never really just leave a recipe alone), but other than that, we’re talking the same language. Yum. Happy Monday.
I’m weening of cookies and ya had to post this today!
Now I want cookies.
Mmmmmmm, cookies! I loooove chocolate chip cookies!
Is the dough dry with this one, too? lol
I think the real question is, how did they go over as a measly present?
Yum yum. Must bake. My cozy food lately has been home-built vegan smores and cocoa.
Yay for no Earth Balance!!!!!
I am going to make these. Been looking for a good chocolate chip recipe without margarine and without Ener-g.
These will definitely soothe my super-stressed-out-crazy-self. An entire batch of Chickpea Noodle Soup helps too.
Crinkly crispy and soft goodness!
No EB in chocolate chip cookies is it possible?
I am really trying to stay away from palm oil, so it’s awesome to see these. I may try them with some gluten free shit and see if i end up with something palatable…
Thanks Ishie!
xo
kittee
Oh wow, EB-free chocolate chippers! I must make these soon!
kittee…I made these with oat flour, too. I added maybe an extra 1/3 cup. I’m trying to stay away from palm oil, too. So no more greasing each other up in palm oil and sliding around on the kitchen floor.
Umm… I’m not gonna lie – I went home and made these immediately after reading this, ate the whole batch, and then passed out in a cookie coma. So, in other words, these cookies are friggin’ awesome!
Made these last night, here are my notes –
making the caramel was exciting and easy.
the dough was not stiff, it was more moist.
I was terrified they would not bake in 9 minutes, but they did!
They’re the best chocolate chips cookies yet, and you are amazing.
These sound great! I’ve been wanting to figure out a choc chip recipe without EB, and here it is. Thanks for doing all the work! Can’t wait to try them.
oooh, Earth Balance got super expensive here a few weeks ago, so any alternative is a welcome one, thank you for this! (the only other vegan marg-type stuff we get here is Fleischman’s which is loaded with trans fat and I refuse to even acknowledge its existence when i walk past it in the store)
Can anyone recommend a substituion for the tapioca flour? Would rice flour or cornstarch be a good idea?
Bless you! I love Earth Balance, but in chocolate chip cookies, it always leaves that kind of beany aftertaste. I can’t wait to try this recipe (and buy your new cookbook!).
Genoire
rnmsalem: yea, i don’t have tapioca flour either, but a google search of tapioca flour substitutes tells me cornstarch or arrowroot will work just fine!
Ummm… LOVED these! I suck out loud at making cookies. These were so easy and amazing. Thank you!
I made the other cookies from VWV and i had to add a lil bit of almond milk to them cause they were dry. but I read this article in the New York Times about the “Best Chocolate Chip Cookies” and they recommended that you let the batter settle for about (i think) 72 hours or something an then make them, and sprinkle a lil’ bit of sea salt on them.I tried this with the VWV recipe and my friends loved it. I am trying that with this recipe. so i will be baking them Thursday evening. Also arrow root, corn starch, cassava flour or yucca flour are substitutes for tapioca cause i think the intention of it is to make it stiff/use as a binder. I also am glad it uses almond milk vs Soy/Rice milk cause i think Almond is thicker, not as chalky and creamier. I will post what happened to my cookies when I bake them Thursday night.
Would arrowroot work okay for this? I have a ton of it and I don’t have space for more kinds of flour.
Gosh darn beautiful.
Ooooh. These look so good. I think these are going to be my fall indulgence this weekend.
These are like crack. They will make you inhale them straight from the oven. Thanks for making them so easy to make, Isa! Amazing!
What’s wrong with EB?? I love that stuff and the cc cookie recipe in VWAV that uses EB is awesome. Is it because it contains soy??
These cookies are psychotically good. I have several vegan cookie recipes that I already love so I wasn’t going to make these but then we ran out of margarine and maple syrup and I saw how people were fawning all over this so we made them last night (with cornstarch instead of tapioca) they were the best cookies I think I have ever had. I can’t believe it.
Yum! I made these today and love this recipe. That caramelly thing is really kind of crazy to see happening…apparently it makes a great cookie recipe.
Thanks, Isa!
I made these last night and they were fantastic. The cookie dough was quite moist though, mine could not be described as stiff. I often find this with cookie recipes, so maybe it is regional differences in ingredients or something, though I don’t know quite why LOL I used arrowroot instead of tapioca flour and soy milk instead of almond milk. They took a couple of minutes longer for me to bake. But they were AWESOME! I had to ban my parents because they started scoffing them down, so thankfully I saved enough to take into work today.
I baked mines last night after making the mix like Tuesday night. they came out wonderful, really soft in the inside and crispy edges. I tried to sprinkle a lil sea salt on top, to combine like sweet and salty but i thin k cause my sea salt was fine, it got absorbed but it came out great. but yeah, honeslty do not bake more than 9 min, i turned around for a minute and accidently baked a lil more, they totally dried out (only like 4 cookies) they were not burnt but dry a uber crispy, like Kebler Elves type cookies.
Isa, can I use anything other than tapioca flour, or will that mess the cookies up? (The cookies look great, by the way)
I made these this week. yum! thanks so much for the recipe, they were all that you promised.
I just made these, using cornstarch instead of tapioca and turbinado instead of brown sugar. Excellent.
Kierstan, you can use cornstarch or arrowroot.
Thanks for the cookie-luv everyone!
:O
I can’t even describe how awesomely delicious these cookies are. I just made a batch (subbed cornstarch for the tapioca) and they are wonderful.
Thanks so much, Isa! 🙂
i made these with cornstarch and soy milk as well – and my oven is old, so at 350, they are taking about 18 minutes. i snuck one out though, around the 10 min mark, just to see….omg. so good!!! i threw some walnuts in soe of mine as well.
These are so good! I used arrowroot, dark chocolate chunks, cranberries and pecans in mine. I can’t stop eating them!
These cookies are fantastic. I sort of freaked out though because my dough was really, really moist and liquidy – I added a bit more flour and they were good to go. I made 12 extra large huge cookies.
My omnivore family has attacked the pan!
is it possible to use something else instead of tapioca since its not available here. These look so delicious
Ooh, these are GOOD! Did 1/2 chocolate chip, 1/2 chocolate & butterscotch chip, arrowroot, soy milk & they’re fab! I want to try them with tapioca & almond milk in the near future.
These are in the oven now, I couldn’t resist! I used cornstarch instead of arrowroot, hopefully they’ll still be alright, if not I might add a little more flour to the rest of the batch since the dough was awfully liquidy.
I made these today with cornstarch and rice milk. They tasted delicious, but were extremely goo-ey. They spread a whole lot on the baking sheet and ended up being really thin and crispy. Still delicious, but I’m not sure if I’ve done something wrong, or what??? Any suggestions anyone?