I am a salt fanatic but my sugar weakness is chocolate chip cookies. I L.O.V.E. chocolate chip cookies. I really liked it when the kids were little and they didn’t notice when I was eating a cookie, now I have to be all stealth about it, so I make them bite size so they don’t notice (don’t notice as often). That’s really embarrassing, I should get help.
Every little kid needs the enjoyment of a chocolate chip cookie every once in a while. My little guy has allergies to dairy, egg and soy which means a lot of regular items from the bakery section are out of the question for us. We were given this amazing chocolate chip cookie recipe by our babysitter who also happens to be vegan, which works perfectly for us.
These cookies are so good that it is the only chocolate chip cookie recipe we make.
- 1/2 cup brown sugar
- 1/4 white sugar
- 2/3 cup oil (I use sunflower oil)
- 1/4 almond milk (or other milk substitute)
- 1 tablespoon of cornstarch
- 2 teaspoons of vanilla
- 1 and 1/2 cups of flour
- 1/2 teaspoons of baking soda
- 1/2 teaspoons of salt
- 1 and 1/4 cup of chocolate chips (Cuisine Camino or Enjoy Life brands have a dairy free chocolate chip)
- Preheat oven to 350 degrees
- Mix oil, sugar, corn starch and milk substitute. Mix really well, it should look like a caramel with no separation at all (err on the side of over stirring this part).
- Add vanilla
- Add one cup of flour, the baking soda and salt. Mix until it is well incorporated.
- Add the remainder of the flour
- Add sprinkles (optional)
- Fold in chocolate chips
Make into about 3-4 inch sized balls then flatten with hands. Bake for 7-9 minutes.
Let cool and Yum!
Side note: I store these in the fridge because I find the chocolate stays ooey-gooey when left at room temperature. Ooey-gooey is great, but a bit too messy for me. So I opt for the fridge.