With their gooey, chewy and chocolatey taste, it may seem surprising that these treats lack the traditional use of animals products often found in cookies.

Most chocolate chip cookie recipes call for the use of more costly ingredients, such as eggs and butter, to make cookies moist. Bakers that are either frugal, vegan or both can appreciate that this recipe manages to keep that soft doughy texture often associated with cookies by using canola oil as a replacement for both ingredients.

Vegan Chocolate Chip Cookies

Servings: 30

2 ½ cups whole wheat flour

1 teaspoon baking soda

1 cup dark brown sugar

1 cup Almond Breeze Vanilla Almond Milk

3 teaspoons vanilla extract

½ cup canola oil

1 cup Enjoy Life semi-sweet chocolate mega chunks

Heat the oven to 375 F. Place baking parchment paper sheet on pan and then set aside.

In a large bowl, combine the flour, baking soda and brown sugar. After stirring the dry ingredients, pour in the almond milk and continue mixing. Once mixed, add vanilla extract and canola oil, which should leave the dough looking shiny. Add and stir in the chocolate chips.

Drop about a tablespoon of dough on the parchment paper that is covering the pan. To prevent cookies from baking together and forming a cookie cake, place each drop of dough about an inch apart from one another. Bake for about 8 minutes.

Better when dipped into a glass of almond milk, these deceptively easy to make vegan chocolate chip cookies are best served warm right from the oven.

Hope Roberts can be reached at [email protected]