Soft Vegan Chocolate Chip Cookies

Chocolate chip cookies are my favorite sweet thing, and I like them soft and chewy, so that’s what these are. No chunks or raisins invading my cookies. I’ve also added some of my favorite variations below.

Variations:

Checkerboard – mix dark and white chocolate chips

Peppermint twist – put 1 cup of chocolate chips in a bag or container. Add 1 capful of peppermint extract (about 1/2 tsp). Shake it up and let it sit before adding to the batter.

Almond supreme – substitute 1 teaspoon almond extract instead of vanilla.

Ingredients

  • 1 1/2 cups vegetable oil / coconut oil
  • 1 cup packed brown sugar
  • 1/2 c applesauce
  • 2 teaspoons salt
  • 4 tablespoons almond/soy milk
  • 2 tablespoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 package (about 1/2 cup) instant vanilla pudding mix
  • 1 1/2 teaspoons baking soda
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 180 degrees C.
  2. Cream sugar into oil/shortening. Add milk and vanilla and beat until fluffy. Blend in applesauce. Then add dry ingredients and mix well. Stir in chips.
  3. Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. For extra soft cookies, take them out even if they don’t quite look done – they’ll keep cooking a bit outside the oven. Place on a cooling rack.
  4. Make a lot because they’ll go fast.
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