I am craving chocolate chip cookies… So I go into the kitchen and lo and behold I find a bag of vegan chocolate chips… So I feverishly grab my “Vegan Cookies” cookbook and set to baking. I have Silpats and a Kitchenaid mixer… Good to go, right?
Nope.
I have no vanilla and no baking soda. So I used Disaronno and cornstarch… I also substituted olive oil for canola oil, and used all white sugar instead of the brown sugar and white sugar mix that is so popular in chocolate chip cookies… And, I left out the tapioca flour for which the recipe called… So in other words, I turned it upside down…
The result?
A kitchen miracle!
Obviously the flavor is different… Between the almond milk and the Disaronno, there is definitely an almond character to the cookies. And, they lack that deep flavor the brown sugar provides… But are they good? Yes! Crispy in the edges, soft in the middle.. No complaints here!!!
Fun fact… The baking time was much longer…. About 12-14 minutes… At that was at 400F… Much higher than the recipe’s 350F
Note: The recipe I used was from The PPK Chocolate Chip Cookies
Image may be NSFW.
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Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
