I bet you're looking at that title and scratching your head. Vegan cookies? To a non-vegan person it might not sound so tasty. No butter, no milk and no eggs? Don't worry, I had my doubts too, but from one meat eater to another...these are delicious! I cheated just a little though. The Butterscotch chips pictured here are not Vegan, but they do make them! I just couldn't find them in my local grocery store. You can order them online here. I swear, my heart was in the right place, but my meat loving side just didn't care, hehe!
Butterscotch & Chocolate Chip Vegan Cookies
2 cups unbleached flour
2 teaspoons baking powder
1 cup raw sugar
1/2 cup canola or vegetable oil
1 to 1 1/2 teaspoons salt
1 teaspoon cinnamon
1/4 cup water
1/4 cup vegan butterscotch chips
1/4 cup vegan chocolate chips
Preheat oven to 350 degrees F. Place cookie sheets on top of the oven to preheat. In a large bowl mix all ingredients until well combined. Be careful to not over mix. Use a teaspoon to scoop and scoop out two teaspoons worth of mixture to form your cookie. The mixture will be crumbly so be sure to really pack it together when you make your ball. Press slightly to flatten it before putting it on your ungreased cookie sheet.
Bake for 5 minutes. Rotate tray and bake for another 4 minutes. Cookies should be softer than you want them. They will harden as they cool, but still be soft. Remember these will not be golden like normal chocolate chip cookies. Remove from oven and transfer to a cooling rack. If cookies split when transferring wait a minute or two then transfer.
You will be amazed at how much these taste like regular cookies! Sweet and salty, everyone loves them! Even my carnivore of a husband thinks they rock.