Ingredients
1/3 c. brown sugar
1/3 c. granulated sugar
2/3 c. canola or vegetable oil
1/4 c. unsweetened non-dairy milk
1 tbsp. cornstarch
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
4 oz. semisweet vegan chocolate, roughly chopped, or 1 cup vegan chocolate chips
Flaky sea salt (optional)
Preparation
Step 1Preheat oven to 350° and line two baking sheets with parchment paper.Step 2In a large bowl, combine sugars, oil, milk, and cornstarch. Whisk until fully combined, 2 minutes. Whisk in vanilla.Step 3Add flour, baking soda, and salt to the bowl and mix until incorporated. Fold in chopped chocolate or chocolate chips.Step 4Use a medium cookie scoop to scoop the dough directly onto the baking sheet, giving each cookie about 2” of space. Dampen your hands with cold water and use your palms to flatten the balls slightly (to about 3” to 4” inches in diameter). If using, sprinkle each cookie with a pinch of flaky sea salt.Step 5Bake 12 to 15 minutes, or until golden at the edges. Let cool 10 minutes, transfer to cooling rack, and let cool completely.
Made these? Let us know how they went in the comment section below! Want more vegan recipes? Check out our new vegan dinners cookbook!
