Vegan Chocolate Chip Cookies
Last week really tested my emotions. There were some really happy highs, along with some totally lousy lows. Sometimes when life is throwing drama at you that you do not appreciate, you just want something in your day that you know will turn out right. So I turned to Isa Chandra’s vegan chocolate chip cookie recipe. I know Isa’s recipes always (and I mean always) turn out right. I knew I wouldn’t be let down. I needed some bake therapy in my life. And something to sweeten a trying week.
What is it about mixing dough that is so soothing?
You can find Isa’s flawless recipe here. I made a few minor tweaks. I didn’t have tapioca flour, so instead, I just whisked in a tablespoon of white flour and it seemed to work just fine. I also accidentally added 1/3 cup of white sugar instead of 1/4. Perhaps subconsciously I knew I needed something really sweet. And instead of 2/3 cup canola oil, I used 2/3 cup coconut oil.
I took the cookies out at exactly 8.5 minutes and could not believe that they hadn’t burned! For the past 4+ years living in this apartment, I always blamed our oven, which is set to a blazing 500 degrees no matter what. Maybe it’s a user error? Haha. No burned bottoms here.
Perfect, perfect, perfect.
I may be a dietitian, but I do believe that food can make you feel better. Food is love, and I couldn’t wait for Funk to get home to sweeten up his crummy day with cookies, too. And I have a motto when it comes to baked goods: bake them, don’t buy them. Homemade is always better. Better taste, quality, ingredients, and better chance that you’re not going to inhale the entire box of Chips Ahoy cookies each week when you bring them home from the grocery store.
These cookies will not let you down.