Vegan Chocolate Chip Cookies

I took health food cooking as my extra curriculum activities in high school, well the truth be told I was made to take health food cooking. Like teenagers will do, I was a jerk messing around in the cafeteria and grabbed a classmates cookies. In a perfect imitation of the Cookie Monster, I said cookies and ate the cookies spreading crumbs all over. The vice principle saw this and did not find it funny so he volunteered me to participate in health food cooking, I spent my extra curriculum activities baking cookies and passing them out to my classmates. Most importantly, I discovered I like baking.

More than just a treat for your little cookie monsters chocolate chip cookies go great with your evening cup of tea or coffee break. This is a gluten free, lactose free, vegan, cookie recipe everyone will love that makes about 2 dozen cookies in about 45 minutes.

3 cups (750 mL) corn flour

¾ cup (200 mL) granulated sugar

¾ cup (200 mL) packed brown sugar

½ cup (125 mL) margarine, softened

¾ cup (200 mL) unsweetened vanilla almond milk

1 teaspoon vanilla

1 teaspoon baking soda

½ teaspoon salt

2 cups (500 mL) semisweet chocolate chips

1 Preheat oven to 375⁰ F (191⁰ C).

Mix granulated sugar, brown sugar, margarine, almond milk, and vanilla in a large bowl.

Stir in flour, baking soda and salt, dough will be stiff.

Stir in chocolate chips.

Cover cookie sheet with parchment paper.

Drop dough by rounded tablespoon full about 2 inches apart onto parchment paper.

Bake 8 to 10 minutes or until light brown the centers will be soft.

Cool cookies on a wire rack.

Remove cookies from cookie sheet and parchment paper, and serve or store in tightly covered container.