May 13, 2019
Issue 05 2019
Cooked

Cooked

Vegan chocolate chip cookies


We’re going vegan this week, but in a sweet, chocolatey way that won’t have you shitting undigested seed husks or dreaming about cow pus.


Ingredients

for 10 servings

  • ½ cup sugar
  • ¾ cup dark brown sugar, packed
  • 1 teaspoon salt
  • ½ cup refined coconut oil, melted
  • ¼ cup non-dairy milk (oat, soy, almond)
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • 1 fuck ton vegan dark chocolate chunks


Preparation

  1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in the chocolate chunks evenly.
  5. Chill the dough for at least 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Plop the dough onto a baking paper lined oven tray. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  8. Bake for 12-15 minutes, or until cookies just begin to brown.
  9. Cool completely, or burn the roof of your mouth with molten chocolate.
  10. Binge and feel good about not fucking up the planet!