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.
