Ultimate Vegan Chocolate Chip Cookies

• Vegan

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Cane sugar, organic
  • 1 tsp Sea salt
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 9/16 cup Neutral vegetable oil such as sun coco

• Nuts & Seeds

  • 3/4 cup Walnuts

• Liquids

  • 5/16 cup Water

Found on themostlyvegan.com

Description

Ingredients

• 2 cups unbleached, all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup semi-sweet chocolate chips*
• 3/4 cup walnuts, roughly chopped**
• 1/2 cup organic cane sugar
• 1/2 cup packed brown sugar
• 1/2 cup plus 1 tablespoon neutral vegetable oil such as Sun Coco
• 1/4 cup plus 1 tablespoon water
• 1 teaspoon vanilla extract

Directions

• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips and walnuts to the flour mixture and toss to coat. In a separate bowl, whisk together the sugars with the oil, water, and vanilla extract until smooth and incorporated. Add wet ingredients to the flour mixture and stir until well combined and no flour is visible. Cover bowl with plastic wrap and refrigerate the dough for at least 12 hours and up to 48 hours. Do not skip this step. Preheat the oven to 375 F. Line two rimmed cookie sheets with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or 2 tablespoon measuring spoon to portion dough into small mounds. Lightly press down on the mounds with your palm to slightly flatten. Bake for 12 to 14 minutes, or until the edges are just golden. Remove from oven and allow to cool on the pan for 2 minutes before removing to a cooling rack. Serve warm or allow to cool completely before storing in an airtight container.
• To freeze raw cookie dough for future use, follow Steps 1 - 4 but do not press down on balls of dough with your palm. Place cookie sheets in the freezer for 2 hours. Store frozen dough balls in the freezer in a Ziploc bag. To bake, remove desired number of cookies from freezer and place on a parchment lined cookie sheet while oven preheats. Just before putting in the oven, lightly press down on dough to flatten slightly. Bake as previously directed.