I make holiday cookies every year, and most of my recipes come Vegan Cookies Invade Your Cookie Jar. I modified their basic chocolate chip recipe only to add the peppermint extract.
Many people ask me what the substitutes are for making the cookies vegan. The recipes I use don’t do substitutions; instead, they build the recipe from the ground up to mimic the chemical reaction of non-vegan baked good ingredients.
I think this is the best chocolate chip cookie ever–soft and chewy on
the inside, a little crispy on the outside, and wonderful. The mint
makes it just perfect. I brought these into work this week, and everyone loved them. (By the way, no one knows they’re vegan unless I tell them. I give my neighbors cookies every year and they always rave about them. I’ve never told them they’re vegan!)
If you have your own favorite chocolate chip cookie recipe you want to use, all you need to do is to add 1 teaspoon of peppermint extract in addition to your vanilla extract.
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2/3 cup canola oil
- 1/4 cup unsweetened almond milk or your favorite nondairy milk (I used regular soy milk.)
- 1 tablespoon tapioca flour (I used arrowroot powder, but you could probably use cornstarch; the starch just gives it a chewy texture.)
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegan chocolate chips (I used Trader Joe’s semisweet chocolate chips, but Ghiradelli’s semisweet are also vegan.)
- Preheat oven to 350 degrees F. Lightly grease two large baking sheets or line with parchment paper.
sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a
strong fork and mix really well, for about 2 minutes, until the mixture
resembles smooth caramel. There is a chemical reaction when sugar and
oil collide, so it’s important that you don’t get lazy about that step.
Mix in the vanilla and peppermint.
- Add 1 cup of the flour, the
baking soda, and the salt. Mix until well incorporated. Mix in the rest
of the flour. Fold in the chocolate chips. If the dough is a little
stiff (mine usually isn’t), use your hands to really work the chips in.
- For 3-inch
cookies, roll the dough into balls about the size of ping-pong balls.
Flatten them out in your hands to about 2 1/2 inches. As they cook, they
will spread just a bit. Place on a baking sheet and bake for about 8
minutes–no more than 9–until they are just a little browned around the
edges. Let cool on the baking sheet for about 5 minutes then transfer
to wire racks.
- For 2-inch cookies, roll dough into walnut-sized balls and flatten to about 1 1/2 inches and bake for about 6 minutes. Note that my dough tends to be softer, so I just use a tablespoon and scoop them.