Another cookie recipe! What can I say – we really like cookies! Just like the name says, these are quick and easy: classic chocolate chip, with some walnuts thrown in for good measure. I was craving something sweet after I finished class (I had a midterm). Nothing like writing an exam to make you feel like you deserve something sweet!
Prep time: 15 minutes, Cook time: 12 minutes
- 1/2 cup vegan margerine (could use coconut oil instead)
- 1 flax egg (1 tbsp flax, 3 tbsp water)
- 1 cup brown sugar (can use cane or white sugar instead)
- 1 tsp vanilla extract
- 2 cups wholewheat flour
- 1/2 tsp baking pwder
- 1 tsp baking soda
- 1/2 tsp salt
- tsp arrowroot powder
- 1/4 cup almond milk (or any non-dairy milk)
- 1/2 cup walnut crumbs
- 1/2 cup chocolate chips
Heat oven to 350 degrees Fahrenheit.
Cream margerine and sugar together. Stir in vanilla extract.
Add flour, baking soda, baking powder, salt, and arrowroot powder to bowl. Mix well.
Because I wanted this recipe to be as quick and easy as possible, I mixed all the ingredients in one bowl. You can mix all the dry ingredients together in a small bowl and then add them to the wet ingredients, however I just put them all in the same bowl, mixed it all together, and hoped for the best. They still turned out yummy! Just make sure to mix it really well.
At this point your dough might look a bit too dry. Add the almond milk and this should sort out the issue. I added the almond milk 1/8 cup at a time. Use your discretion; if it looks like it doesn’t need the full 1/4 cup, don’t add it all.
For the finishing touches mix in your chocolate chips and walnut crumbs.
Scoop onto a baking sheet in tbsp sized balls. Should make about 16-18 cookies.
Bake for 10-12 minutes. Let cool for 10 minutes before removing from tray and serving. Enjoy!