Adjust an oven rack to the center of the oven and preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine almond milk and flaxseeds in a small bowl. Whisk with a fork to mix and set aside. Combine flour, baking powder, and salt in a medium-sized bowl. Whisk to mix and set aside.
In a large bowl, beat together the sugar and oil using a wooden spoon. Add vanilla and the milk mixture and stir to mix. Add flour mixture and stir just until combined (make sure there are no dry ingredients in the bottom of the bowl). Stir in chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on one of the prepared baking sheets. If you have one, use a small ice cream scoop to keep the size of the cookies uniform. Bake on center rack for 8 to 10 minutes, until cookies are lightly browned on bottom and firm on the top. Set aside on the pan to cool slightly, then transfer cookies to a plate or cooling rack using a spatula. Set aside to cool completely.
While the first batch of cookies is baking, drop dough on the second baking sheet. While the first batch cools, bake the second batch as directed. Keep dropping and baking cookies, rotating baking sheets, until all of the dough has been used.
The longer cookies bake, the drier and more cake-like they become. For chewy cookies, check them a couple of minutes before the minimum baking time given. If there is crumbly (not wet) batter clinging to the toothpick, remove cookies from the oven.
Transfer cooled cookies to an airtight container. Cookies will keep at room temperature for up to 1 week and frozen for up to 3 months.
You’ve Got Options
Using coconut flour makes these cookies gluten-free, but they will be more fragile than if you use all-purpose flour.
Cookies do firm up upon cooling but are still crumbly, which makes them perfect for topping puddings and other desserts.
Makes 2 Dozen Small (2-inch) Cookies
¼ cup unflavored, unsweetened almond milk or other nondairy milk
2 tablespoons flaxseeds
1 cup all-purpose flour or gluten-free flour blend
½ teaspoon baking powder
¼ teaspoon sea salt
¾ cup coconut sugar
½ cup softened coconut oil
1 teaspoon pure vanilla extract
1 cup vegan semisweet chocolate chips
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.