Vegan Chocolate Chip Cookies with Kricklewood Farm Sunflower Oil

We found this recipe for vegan chocolate chip cookies using sunflower oil so had to give it a try!  Without eggs or butter, the trick is to be sure to whisk the oil and water together with the vanilla well - it should almost look like lightly beaten eggs. I prefer dark chocolate but would be just as delish with milk chocolate or white chocolate I'm sure! 

Prep 10 min
Rest 30 min
Cook 25 min
Makes 16

½ cup Kricklewood Farm Sunflower Oil
2 tsp vanilla extract
4 tbsp water
1 2/3 cup all purpose flour

¾ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
¾ cup brown sugar
¾ cup dark chocolate chips

Combine dry ingredients in a large bowl and mix well.    

In a small bowl, whisk Kricklewood Farm Sunflower Oil, vanilla extract and water until well blended. I used a stick blender.  Pour into the dry ingredients, stir with a wooden spoon to form a batter. Refrigerate for at least 30 minutes.

Preheat the oven to 350 F and line two large cookie sheets with parchment paper. Spoon the cookie dough on to the sheet, approximately 1 tbsp each, rolled by hand into a ball,  well spaced.  Bake approximately 12 minutes, or until the cookies have a crisp, golden edge.  Cool on cookie sheets before eating. Store any leftovers in airtight container.

Written by Dale Horeczy

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