With Thanksgiving just around the corner and the holidays only weeks away, you may find yourself in need of something to contribute to a group meal or party.
So to help out my fellow students I’d like to share one of my go-to dessert recipes. It is an uncomplicated, delicious, and quick, chocolate chip recipe that just happens to be vegan.
Don’t let the thought of a vegan dessert scare you away; these cookies are every bit as enjoyable as their non-vegan counterpart. One of the best advantages of these vegan cookies are that you can eat the raw dough without fear of becoming sick! Raw cookie dough lovers rejoice!
This recipe is also very adaptable. I love putting in peanut butter chips or dried fruit in the dough instead of chocolate chips. Either way, these cookies are sure to be a hit at your next holiday gathering.
Vegan Chocolate Chip Cookies
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2-1 teaspoon cinnamon
• 3/4 – 1 cup of vegan chocolate chips
• 3/4 cup raw sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup non-dairy milk
1) Preheat oven to 350 degrees
2) Mix dry ingredients in a bowl; set aside.
3) In another bowl, combine the wet ingredients with the sugar.
4) Add the wet ingredients and chocolate chips to the dry ingredients and combine until just mixed.
5) Place spoonfuls of dough onto an ungreased cookie sheet.
6) Bake for 10-18 minutes. I find that 12 minutes is usually the perfect amount, but it depends on your oven.
7) Take out of oven and let cool for five minutes.
*Recipe courtesy of
Note: This article was featured in the Winter 2015 print edition of The Prospector.