SOFT AND CHEWY CHOCOLATE-CHIP COOKIES
1 cup unbleached all-purpose flour
1 teaspoon bakingpowder
1⁄2 teaspoon baking soda
dash of fine sea salt
3⁄4 cup lightly packed light brown sugar
3 tablespoons canola oil
2 tablespoons soymilk or other nondairy milk
1 tablespoon flaxseed meal, preferably golden
1 tablespoon pure vanilla extract
3⁄4 cup nondairy semisweet chocolate chips
Preheat the oven to 350 F. Line two baking sheets with baking parchment.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat together the brown sugar, oil, soymilk, flaxseed meal and vanilla until smooth. Add the flour mixture to the sugar mixture, stirring just until mixed. Fold in the chocolate chips.
Using a small cookie scoop or tablespoon, scoop the batter into the prepared baking sheets, two inches apart. Bake in the preheated oven for 12 minutes, or until puffed and golden brown. Remove the cookie sheets from the oven, and place on a rack to cool completely.
Yield: 18 cookies
Recipe from "Vegan Diner: Classic Comfort Food for the Body & Soul" by Julie Hasson (Running Press, 2011)
Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.