Vegan Chocolate Chip Cookies

My boyfriend and I are trying our best to maintain a vegan diet, which can be tough if you're really into cookies as much as he is, and while the Oreo is somehow vegan, alternatives to other cookies, such as chocolate chip, are rare to come by and are usually pretty pricey [and chock full of way too many ingredients]. So I've decided to take up baking for him and recently stumbled upon this recipe, which was extremely simple to follow, but I have since modified (less oil, more vanilla) and adapted it a bit. I'm going to provide the halved version of the aforementioned recipe because I've found her recipe yields 25+ medium-to-large sized cookies, which is just too many cookies.


Vegan Chocolate Chip Cookies:
- 1 cup of multi-purpose flour
- 1/2 cup of turbinado sugar  (any granulated brown sugar works just fine)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup of vegan chocolate chips; try SunSpire Carob Chips from Whole Foods:

[an alternative to carob chips are Trader Joe's Dried Blueberries, use 3/4 cup since they're bulky] 
- 1/4 cup of vegetable oil (canola oil works well)
- 3/4 tsp of vanilla extract
- 1/8 (or 1/2 of the "1/4" line mark on your measuring cup) plain soy milk (haven't tried it with almond milk)
- 1/2 tbsp dark molasses (very important for the recipe) -- I was only able to find 1 brand called Grandma's and it's treated me well:

Preparation Checklist (yields about 12-15 medium sized cookies)
[ ] Preheat oven to 350ºF
[ ] Whisk together the flour, sugar, baking powder, baking soda, salt, chocolate chips and then add the vegetable oil, milk, vanilla, and molasses
[ ] Using your hands, mix the ingredients until the mass looks like standard cookie dough
[ ] Roll dough into compact balls about the size or slightly larger than a standard meatball
[ ] Place on parchment paper-lined (going green alternative: silicone baking liner) pan and squish them down to form saucers
[ ] Bake in the oven for 11-12 minutes.
[ ] Let cookies cool for a few minutes on the pan before transferring on to your a cooling rack (I don't have one, so I just transferred the baking liner to my marbel-esque countertop; don't do this if your countertop is plastic!)

happy Bart! fork isn't facing correct direction, womp.