These cookies are AMAZING! They're chewing, chocolatey, and honestly, I think baking vegan treats turn out a lot better then "regular" baked goods. Give these a try and get a big glass of almond milk ready to go too!
** makes 24 cookies
2 1/4 C all-purpose flour
1/2 C unsweetened dutch process cocoa
1 tsp baking soda
1/2 tsp salt
1 1/4 C granulated sugar
1 C vegan butter
2 tsp pure vanilla extract
1 tbsp unsulfured molasses
1/4 C non-dairy milk
1 C vegan chocolate chips
Pre-heat the oven to 350°F.
Sift together flour, cocoa, salt, baking soda and set aside.
In a separate bowl cream together vegan butter until smooth and fluffy. Then add sugar, vanilla, and molasses and beat until fluffy. Gradually add in non-dairy milk while mixing and continue beating until well combined. Add your wet ingredients to the dry ingredients and mix well. Stir in chocolate chips.
I use about a scant 1/4 cup of cookie dough per cookie and roll it into a ball, then flatten the cookie slightly with my hand onto parchment lined baking sheets. Pressing them just a tad will help them spread a bit while baking and make a better looking cookie.
Bake for 10 minutes one sheet at a time on the middle rack.
Now just try not to eat the whole batch yourself!