We all need something sweet during this quarantine time, right? After Chef Jessica Perlstein of Main St. Provisions made crispy tofu and veggie pasta, she followed it up with dessert because I’m comfort eating like a crazy person. These vegan chocolate cookies can be baked, or you know, you can be like me and just eat the batter by the spoonful. Up to you. Whatever gets you through quarantine.
Vegan Chocolate Chip Cookies
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 cup organic granulated sugar
- 3/4 cup dark brown sugar, packed
- 1/2 cup liquid coconut oil
- 1/4 cup Milkadamia nut milk, unsweetened vanilla
- 1 tsp vanilla extract
- 1 tsp salt
- 8 oz vegan semi-sweet chocolate chips
Preheat over to 350.
Whisk sugar, salt and coconut oil until combined. Then, whisk milk and vanilla until sugar dissolves and batter is smooth. Add flour, baking soda and chocolate chips, about 1/4 at-a-time to mix evenly, use spoon to mix. Once mixed, scoop a tablespoon of batter onto non-stick tray and place each cookie about 2″ apart.
Cook for 10 minutes and let cool completely before enjoying.
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.