- 1 cup raw brown sugar
- 1/2 cup canola oil
- 6 tablespoons dairy-free milk (soy, rice or almond)
- 1/4 cup applesauce
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups vegan chocolate chips
- Beat the sugar, oil, milk, applesauce and vanilla together until everything is smooth and combined.
- In another bowl, sift flour, baking soda, and salt together. Slowly stir the flour mixture into the first bowl, until it’s all mixed.
- Fold in chocolate chips and pop the entire bowl of dough into the fridge for about an hour.
- Once it’s chilled, preheat the oven to 375 degrees Fahrenheit and line a couple of baking sheets with parchment. Drop spoonfuls of dough onto your baking sheets, to make about 30 to 36 cookies.
- Back for only about 10 minutes (careful to not over-bake these). Cool on a wire rack and they’re ready to eat.
Excerpted from Vegans Save The World © 2018 by Alice Alvrez. Published by Mango Publishing.
In Vegans Save The World (Mango Publishing, 2017) author Alice Mary Alvrez shares her journey from not-so-healthy carnivore to urban homesteader who turned her health around and contributes to a healthier planet as well. This utterly unique vegan cookbook offers over 100 easy-to-make vegan recipes and many basic “woman eco-warrior” and “plant-powered cook” recipes. Alvrez shares her green-living methods and cooking techniques as well as sage advice about food and nutrition. Eating your veggies is essential to good health, especially for families and children. Growing the organic veggies you eat is even better!
As you probably have figured out, it can be a challenge to bake without milk, eggs or refined sugar. With a few well-chosen substitutes, you can actually still create all the delicious treats you could want. Here is a classic chocolate chip cookie recipe that proves our point.