Description
Delicious and chewy chocolate chip cookies made without eggs, perfect for vegans and those with dietary restrictions.
Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the brown sugar, granulated sugar, vegetable oil, milk, and vanilla extract and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
- Fold in the chocolate chips with a spatula.
- Drop spoonfuls of dough onto a lined baking sheet, leaving space between them.
- Bake for about 10-12 minutes or until edges are set and slightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 3-4 days or refrigerate for 5-7 days. Freeze for up to 2 months.