When I first told my oldest friend that I was “going Vegan” she asked me “What are you going to do about all the baking you like to do? How do you bake without eggs and dairy?” After a short pause, since I wasn’t 100% sure at the time, my reply was I’d figure it out. I’m happy to report the transition from vegetarian to vegan hasn’t been nearly as drastic as I thought it would be.

For me, life is simply not worth living without chocolate, so creating a vegan chocolate chip cookie was top of my priority list. I wanted something as decadent as my old favorite chocolate chip cookie recipe. This recipe isn’t just as good as that one, I venture to say it’s much, much better. These are not the best vegan chocolate chip cookies, they’re the best damn chocolate chip cookies ever!

The brown sugar gives the cookies crispy edges, the bread flour makes them soft and doughy in the middle, the cinnamon gives them a touch of spice that makes you wonder what that flavor is, and the kosher salt allows the taste of chocolate to shine in the forefront. These cookies are gooey, chewy, crispy, and delicious. It’s a symphony of flavors and textures!

Buen Provecho!