The best thing about these vegan chocolate chip cookies isn’t the fact that they’re incredibly easy to make, or that they cook up in 10 minutes, so including prep time, you can have a warm, gooey batch on it’s way to your mouth in under half an hour. No, the very best thing about these cookies is that they taste EXACTLY like cookie dough!
I was never much of a cookie person growing up. I could take them or leave them. Cake was my thing. Layer cakes, cupcakes, ice cream cakes… I could never say no!
Cookie dough, on the other hand… now that I could eat a whole tube of! I remember when they first invented cookie dough ice cream. I must have been 8 or 9? Oh, how I wanted to try some! I could not WAIT! I begged my parents to buy some.
“No way. Cookie dough is not safe to eat; it has raw egg in it. You’ll get sick.”
This statement didn’t come from my parents, though, it came from my eldest brother — 10 years my senior, and my “third parent,” as I used to refer to him. He couldn’t have been out of his teens at the time, and yet he was forbidding me to enjoy the pure heaven that surely was cookie dough ice cream. We all should have seen this as the foreshadowing of the law career he was destined to have.
But I just sighed and pouted, as usual. No cookie dough goodness for me.
Luckily, I didn’t have to wait long for that lovely taste of bliss because, of course, they don’t use raw egg in the cookie dough that goes into ice cream.
And so my love affair with the creamy, chunky, sugary-sweet goo continued on through early adulthood, when I found myself the young mother of a toddler who couldn’t eat milk or eggs.
Le sigh. I fretted about how to bake anything remotely delicious without using milk or eggs. Was it even possible???
Luckily, the answer I now know to be true is a resounding HELL YEAH!!!!
With the help of some fantabulous vegan cookbooks (namely… ALL OF THEM by Isa Chandra Moskowitz!), I learned how to bake vegan goodies that were not only abso-freakin-lutely delectable, but totally passable as “conventional,” i.e. non-vegan, non-weird, non-allergy-friendly, etc.
I used to wait to tell people that my chocolate chip cookies were vegan until after they tried them. I liked to get an honest reaction first, and then I’d divulge my secrets, always to a shocked crowd, chins dangling on the floor.
They’re that good.
As the years went on, my secret wasn’t a secret for long. My friends learned that I only baked Jillian-friendly anymore, and they came to expect (and even request) milk-free, egg-free and nut-free treats when we would get together.
It’s just so much better that way. When you’re an allergy parent, you don’t mind (really!!!) baking treats for the whole class, a huge group playdate, a birthday party… so that everyone can have the same thing. The safe thing for your child.
And it always, always makes it easier if what you make is just as delicious as the “regular” kind. Or in this case, even more delicious!
Which leads us to… recipe time!
This recipe is inspired by Isa’s book, Vegan Cookies Invade Your Cookie Jar, however I have made a few changes over the years to suit my personal taste.
- 1 cup brown sugar
- 1/2 cup white sugar
- 2/3 cup canola oil
- 1/2 cup non-dairy milk
- 2 Tbsp cornstarch
- 4 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips
So, whip up a batch of these scrumptious little bites of heaven, and tell me how much they taste just like cookie dough! That is, if you can bring yourself to actually scoop them and bake them, and not just eat the entire bowl of cookie dough in the process! Not that that’s ever happened to me…