Vegan Chocolate Chip Cookies🍪
whisk, 2 medium bowls, 2 cookie sheets, parchment paper
- ⅓ cups All-purpose flour
- ⅛ tsp baking soda
- ⅛ tsp Kosher salt
- ⅛ cup bittersweet chocolate chip
- ⅛ cup semi-sweet chocolate chip
- 2 medium bowls
In a medium bowl, whisk together flour, baking soda, and salt. Toss chocolate.
- ⅛ cup dark brown sugar
- ⅛ cup Granulated sugar
- ⅛ cup canola oil
- ⅛ cup Water
- ⅓ tsp Pure vanilla extract
In second bowl, break up brown sugar, making sure there are no lumps. Add granulated sugar, oil, water, and vanilla and whisk to combine. Add flour mixture and mix until just combined (there should be no streaks of flour).
- 2 cookie sheets
- parchment paper
Line 2 cookie sheets with parchment paper. Spoon out 1/4-cupfuls of dough into mounds, 2 in. apart, gently gathering dough together with hands without pressing. (Dough will be crumbly). Freeze 30mins.
Heat oven to 375 degrees Fahrenheit. Bake cookies, rotating position of pans after 6 mins., until edges are golden brown, 10 to 13 mins. total (cookies will be soft and will continue to cook). Let cool on pan on wire rack.