What kind of dessert have I been a sucker for lately? You guessed it…COOKIES. But can you really blame me? They’re timeless, versatile, customizable, and easy to whip up with just a few ingredients! They can be as simple as just two ingredients–even one!–or can contain +20 different items. This isn’t to say that you should constantly create a cookie formula with the latter profile.
In my Food Science club meetings, we created gigantic batches (nearly 5-6X the recipe!) of all lovely desserts such as tahini blondies and sand dollar cookies. They have all been MASSIVE hits, but by far, one of the most popular recipes all across the other students are chocolate chip cookies and snickerdoodles. Unsurprisingly, they’re ultimate classics that anyone can enjoy! I used a tried-and-true cookie base to formulate some of the best sweet creations ever! Let me tell you that both of these are addictive. Heck, I ate them instead of birthday cake and bought vegan butter JUST because of this recipe.
This cookie batch serves 12-15 cookies, but you can easily make 16-20 smaller cookies. Simply reduce the baking time by 3 minutes. For larger cookies, increase the baking time by 3-5 minutes. You are also more than welcome to use this cookie base for other types of cookies with simple mix-ins such as monster cookies, sprinkles cookies, white chocolate macadamia nut, and much more!
- 2 cups + 2 TBSP all purpose flour
- – 1 cup granulated sugar
- – 1 tsp salt
- – 1 tsp baking powder
- – 1/2 tsp baking soda
- – 1/2 cup neutral tasting oil–melted vegan butter or coconut oil also works!
- – 1/3 cup water or non dairy milk
- 2 1/2-3 TBSP granulated sugar
- 3-3 1/2 tsp cinnamon
- Add 1/2 cup + 2 TBSP vegan chocolate baking chips
- Preheat the oven to 350F.
- Sift flour, salt, and baking soda in a large mixing bowl.
- In a separate bowl, whisk the sugar, oil, and water in a uniform mixture.
- Gently incorporate the wet ingredients into the dry. You may need to use your hands to completely unify the flour with the rest of the amalgamation.
- If using chocolate chips, gently fold into the dough.
- Roll the dough into balls.
- Line a baking tray with parchment paper, a silpat sheet, or oiled aluminum foil.
- If making snickerdoodles:
- Thoroughly mix the snickerdoodle coating ingredients completely together.
- Coat each cookie dough ball in the cinnamon and sugar before setting on the tray.
- Bake the cookies for 15 minutes. Bake for 20 minutes for crispier cookies. Bake for 12-13 minutes for softer cookies.
- Let cool completely before serving.
Have you ever baked for a large party/meeting before?