Vegan Homestyle Chocolate Chip Cookies

I have two new favourite vegan cookie recipes. I know there are a million chocolate chip cookie recipes but these are too good not to post about. Not to mention ridiculously easy to put together. They don't spread too much, don't puff too much. They have nice crisp edges, and soft but not cakey middles. I've tried them with all purpose flour and with spelt (all purpose was better with crispy edges, spelt resulted in a cookie that spread more and was softer - light spelt might work well though). I've tried them with chocolate chips and with M&Ms (not vegan, I know). It's a great base cookie recipe to add in whatever you like.

If this sounds good, you might also like:
Chocolate Dipped Cherry Shortbread
Chocolate Oatmeal Coconut Cookies
Chocolate Marble Chunk Cookies
Oatmeal Chocolate Chip Cookies

Vegan Homestyle Chocolate Chip Cookies
Adapted from Vive le Vegan!

Makes 8-10 large cookies

1 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar (I use sucanat)
1/4 tsp sea salt
1/3 cup pure maple syrup
1 1/2 tsp pure vanilla extract
1/4 cup oil (I usually use olive oil but safflower or canola would be good too)
1/3-1/2 cup non dairy chocolate chips

Preheat oven to 350F.

In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, whisk together the maple syrup, vanilla and oil. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).

Place large spoonfuls of the batter on a baking sheet lined with parchment paper or a Silpat, and flatten a little. Bake for 11 minutes, until just golden (if you bake longer, they'll dry out). Let cool on the sheet for no more than 1 minute, then transfer to a cooling rack.