simple vegan chocolate chip cookies

need i say more?

i kid, i kid. though the title of this post uses the cursed word-- "simple"-- i PINKY PROMISE these cookies live up to their name. most "simple" recipes i have found are only simple in that they lack flavor and sophistication. not these, however. these cookies have a beautiful crispy outer crust but stay gooey and melty in the center even after they have cooled. they are sweet, nutty, flavorful, just like a cookie should be.

am i overcomplicating cookies? perhaps. but i have made about 15 BAD vegan chocolate chip cookies, so this recipe was like seeing heaven's light.

yes, i am comparing these cookies to the best song in Disney history (other than every song from Coco. don't get me started on Disney-- i'll never stop.)

one thing that seems weird but DO NOT OMMIT is the apple cider vinegar!! baking powder already has a dry acid in it, formulating its own chemical reaction as long as it is combined with a wet ingredient. baking soda, however, does NOT have dry acid in it and therefore needs an acid to react with. when using baking soda in a recipe, you must include an acid and, since there are no eggs (high protein animal products --> acid) in these cookies, there are no natural acids for the baking soda to react with. that means that without the vinegar, these cookies get a nasty bitter aftertaste that will NOT make you gooey cookie happy. it will make you bitter cookie sad. the reaction with baking soda will also help your cookies spread a little more (you can see mine stayed very round-- because i forgot the vin!!)

INGREDIENTS-

dry:

• 1 cup + 2 Tbsp AP flour

• 1/2 tsp salt

• 1/2 tsp baking soda

wet:

• 1/2 cup liquid oil (olive, avocado, melted coconut, etc)

• 1/4 cup brown sugar

• 2 Tbsp non-dairy milk

• 1 tsp apple cider vinegar

• 1 tsp vanilla extract

• 1/2 cup dairy-free chocolate chips

instructions:

1. preheat oven to 350 degrees F. line a cookie sheet with parchment paper.

2. in a medium bowl, cream together melted oil and sugars until lightly fluffy and sugar is dissolved. add milk, vanilla, and ACV. beat in for about 30 seconds on medium speed until combined.

3. add all dry ingredients and stir in by hand with wooden spoon until combined. stir in chocolate chips.

4. scoop onto cookie sheet in desired size. i use a teaspoon scoop because i like bite-sized cookies, but a tablespoon will give a more average sized cookie. just remember that cooking time will be different based on size!

5. bake about 6-7 minutes in oven if using tsp scoop, 8-9 if using tbsp. edges and bottom should be lightly golden brown.

6. cool on cooling rack until room temperature (or eat directly out of the oven like me and burn your tastebuds off)!

yields about 25 tsp sized cookies, or 10 tbsp sized. i hope you all enjoy this recipe as much as my family and i did!