My Vegan Chocolate Chunk Get You Out Of Any Funk Cookies (inspired by California Olive Ranch's Chocolate Chip Cookie recipe)
2 ¼ cup all-purpose flour (or gluten free 1:1)/1 tsp. salt/1/2 tsp. baking soda (if you are not using Bob's Red Mill egg replacer, use 1 tsp of baking soda)/¼ cup olive or vegetable oil/2 T butter flavored Crisco/1 T vanilla extract/1 1/2 cups dark brown sugar (If you have molasses on hand, make your own brown sugar by adding a few T to white sugar, and then add it to the recipe---this will always produce a much better flavor than the prepared brown sugar you buy at the store!)/2 eggs (I used Bob's Red Mill egg replacer)/1 or 2 T of plant or nut milk/1 bar of milk free chocolate, like Lindt, chopped. (I actually used a bar of unsweetened baking chocolate, but if you want more sweetness use a Lindt bar)
Directions: Preheat the oven to 350 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside. Combine sugar, vanilla, oil, and shortening. Add egg replacer prepared per package directions. Add in milk, then gradually add flour. Drop by spoonfuls on to a parchment lined baking sheet. I like to sprinkle with coarse sugar and salt or flaky salt before baking, but today I let them plain. Bake 10-12 minutes, until lightly golden and set. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.
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