These cookies are super great, super easy, and contain no hydrogenated or palm oil!
You will need:
- ½ c brown sugar
- ¼ c white sugar
- ½ c canola or vegetable oil
- ¼ c water or nondairy milk
- 1 Tbs cornstarch
- 1 tsp vanilla
- 1 ½ c all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ c chocolate chips (more or less to taste)
- parchment paper or oil/grease for your pans
Preheat oven to 350 degrees. Line 2 9×13 cookie sheets with parchments or grease.
Mix together the oil, sugar and vanilla in a bowl, making sure the sugar is completely saturated. Add water and mix again.
Mix all of the dry ingredients except the chocolate chips in a separate bowl, then add to the oil mixture. Begin forming a dough with your hands. Add the chocolate chips before all the flour has been incorporated and knead into a dough until the chips are distributed and there are no dry spots of flour. If you find that your dough is a little dry, add a little more oil or water, 1 tsp at a time until it forms a soft dough that holds its shape.
To bake form balls of about 2 Tbs of dough each (for approximately 24 cookies total). Flatten each ball of dough with your hands and place evenly spaced on the cookie sheet. Bake for 6 minutes for a soft cookie or 8 minutes for a crisp cookie. Let cool on the baking sheet for at least 5 minutes before transferring to a ceramic plate to cool.