Chocolate Chip Cookies
Gang/Type: Snack, Dessert
Ergibt/Yield: 6 - 9 Cookies
  • 50 g (1.8 oz) brown sugar
  • 25 g (0.9 oz) white sugar
  • 60 g (2.1 oz) neutral tasting oil
  • 2 - 3 tbsp soy milk
  • 1 tsp vanilla extract - alternative ground vanilla
  • 120 g (4.2 oz) flour - spelt or wheat
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp chocolate chips
  1. Preheat the oven to 180° C (360° F) and line a baking tray with parchment paper.
  2. In a bowl combine sugar, oil, milk and vanilla extract and beat with a fork for 2 minutes. Then add flour, baking soda and salt and stir until a smooth dough forms. At last fold in the chocolate chips.
  3. Either use an ice cream scoop or a tablespoon to drop the dough on the baking tray, flatten the heaps and bake in the oven for 8 - 10 minutes, depending on the size of the cookies.
  4. Let cool for 5 minutes on the tray, then transfer to a cooling rack and let cool completely
The right moment to remove the cookies from the oven is, when they get little fissures on the surface.

Store the cookies in a jar (for softer cookies) or a tin can (for firmer cookies). With this ice cream scoop I make exactly 6 even cookies with this amount of dough. Also to pour batter into muffin paper liners this scoop is a great help. Try to make vanilla extract yourself!
Recipe by Blueberry Vegan at