Whipped these up pretty quickly yesterday, and thought they were quite good! Definitely a handy one to have in the back of your mind for that day when you neeeed cookies but are out of milk or eggs or something. They don’t taste vegan, whatever that means, and are pretty firm on the outside, with a softer middle. I hope to hear around Thursday night if they ship well… (I don’t have many vegan friends. If you’re reading this, my friend, and vegan, there’s a good chance you should check your mail tomorrow.)

Ingredients:

• 7 ounces canola oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips

Preheat the oven to 375 degrees. Line two baking sheets with parchment and set aside.

In a large bowl, combine the oil, syrup, and vanilla, then whisk in the sugars.

Stir in the flour, baking soda, and salt until evenly moistened.

Stir in the chocolate chips, then form portions of dough into balls slightly smaller than golf ball sized. Flatten to roughly 1/2″ thick in your hands, and place each on one of the lined sheets.

Bake for 12 minutes, rotating the pans halfway through, then cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Heck yes, one bowl recipes! The maple flavor’s light, but with the sugars these are a good amount of sweet to balance the dark chocolate. I like ’em!

Vegan Maple Brown Sugar Cookies

• 7 ounces canola oil
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips

Preheat the oven to 375 degrees. Line two baking sheets with parchment and set aside.

In a large bowl, combine the oil, syrup, and vanilla, then whisk in the sugars. Stir in the flour, baking soda, and salt until evenly moistened, then add the chocolate chips. Shape portions of dough into balls slightly smaller than golf ball sized, then flatten to roughly 1/2″ thick in your hands, and place each on one of the lined sheets.

Bake for 12 minutes, rotating the pans halfway through, then cool on the pan for 5 minutes before transferring to a wire rack to cool completely.