To satisfy my cravings for something sweet, I made these soft and chewy vegan cookies. I don’t like to mix dry ingredients separately, this recipe uses only one bowl.

Ingredients:

1 cup non hydrogenated margarine, at room temp. (Smart Balance makes vegan margarine/butter. It will say on the front that it’s non-diary.)
1 1/4 cup sugar
1 tablespoon molasses
2 teaspoons vanilla extract
2 1/2 cups all purpose flour (Next time I’m going to try it with whole wheat flour.)
1 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips

Instructions:

Preheat oven at 350 degrees.
Cream together the margarine and sugar until fluffy.
Add molasses and vanilla. Add flour, baking soda and salt and mix well.
Fold in chocolate chips. Drop by the teaspoon, space a little over 2 inches apart onto a non-greasy cookie sheet (when I made it, it was a a bit crumbly, so I rolled the dough into balls).
Bake 8 to 10 minutes until ever-so slightly brown.
Let cool on baking sheet for 5 minutes, then transfer to cooling rack.

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