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Ingredients
- 1/2 cup vegan butter at room temperature (earth balance buttery sticks or homemade: Bryanna Clark Grogan, Miyoko Schinner and veganbaking.com have good recipes for homemade vegan butter)
- 1/2 cup packed organic brown sugar
- 1/4 cup organic unrefined granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons chickpea brine (from a can of chickpeas, or the liquid from any other can of white beans)
- 1 cup plus 2 tablespoons organic all purpose unbleached flour (or whole wheat pastry flour, for GF use all purpose flour GF flour plus 1 teaspoon xanthan gum)
- 1 to 1 1/2 cups vegan chocolate chips (I like 1 1/2 cups)
Preparation
Step 1
Preheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.
Add the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.
Spoon rounded tablespoons onto a baking sheet, I use this medium sized cookie scoop. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.