#Cooky and kate portable#
#Cooky and kate free#

Raisins would’ve been good too, and/or nuts. I added a dash of cinnamon and a pinch of nutmeg. Great choice I think! It’s all I had but I’d use it again next time. The milk I used was actually Coconut Milk, from a can. Of course, I had to make a couple substitutions! Nothing crazy! I wanted to bake some cookies for some vegan friends, and I didn’t have time for a trip to the grocery store. I looked so hard for vegan cookie recipes that didn’t need any special ingredients…and I’m so glad I found this one!

#Cooky and kate free#

Over one hundred more dairy free and plant based vegan cookie recipes can be found by visiting the following page: Healthy Cookies Recipes.

#Cooky and kate portable#

The vegan chocolate chip cookies are great for lunchboxes or parties where someone else is hosting and you need a portable vegan dessert that you can take from point A to B without a mess.But despite not always looking the same, each batch has always tasted ridiculously delicious. I’ve made these cookies so many times, and climate can definitely affect the shape and texture of the results.For crispier cookies, store in a glass container. For soft chocolate chip cookies, store leftovers in an airtight plastic container, and add about 1/4 slice of bread if you have one, which helps keep the cookies soft.Just add an additional 1-2 minutes to the cooking time. When ready to bake, there’s no need to thaw the cookie dough first. If you’d like to freeze the cookie dough to have on hand whenever a chocolate chip cookie craving hits, roll into balls and freeze in an airtight container for up to three months.If for some reason the cookies don’t spread enough (climate sometimes interferes), simply press down with a spoon after baking. Let the chocolate chip cookies cool for at least ten minutes. This is what you want, because they continue to firm up considerably as they cool. The cookies will look underdone when you remove them from the oven. Leave enough room between cookies for spreading when they bake.Ĭook for eleven minutes on the oven’s center rack. Roll chocolate chip cookie dough balls, and place the balls on a greased cookie tray. Once chilled, preheat the oven to 325 degrees Fahrenheit. Refrigerate at least two hours or overnight, or freeze until the dough is cold. It will be dry at first, so just keep stirring and it will suddenly turn into cookie dough. Stir well.Īdd the nondairy milk, oil, and pure vanilla extract. Gather all of the cookie ingredients as well as a medium mixing bowl.Ĭombine the flour, sugar, baking soda, salt, and chocolate chips in the bowl. At press time, Enjoy Life and Pascha brands are certified dairy free, gluten free, and soy free.) Most vegans still consider such products to be vegan, but of course it’s a personal choice, especially if the reason to avoid milk is due to an allergy. (Note: Some of these packages say “may contain milk” on the label because the chocolate chips are made in a facility where non-vegan products are also produced. Look for one of the following brands: Enjoy Life, Simple Truth Organic, Target Simply Balanced, Lily’s Sweet Stevia Sweetened, Kirkland semi sweet (Costco brand), Guittard semi sweet or extra dark, Equal Exchange, Scharffen Berger dark chocolate baking chunks, Trader Joe’s semi sweet, Sprouts semi sweet, or Pascha. Just ask an employee if you’re not sure where it’s located. Most regular grocery stores should have a natural food section. If you want to seek out vegan chocolate chips at a regular grocery store, the best place to start is the natural food aisle. While milk is sometimes added, there are many brands-even some generic grocery store brands-of vegan chocolate chips and chocolate bars that are becoming much easier to find. And are chocolate chips vegan? I’m asked these questions quite often, and thankfully the answer is that yes, chocolate itself is vegan.