Chocolate Chip Cookie Recipe

I promised at least one person at the veganism 101 class I attended today that I would post this. It is simplified and scaled down from a recipe by Dreena Burton.

1/2 cup flour (White is the most authentic tasting. Spelt will work. Whole wheat pastry flour is what I usually use. Regular whole wheat is too strongly flavored and will give you health-food tasting cookies)
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 Tbsp dark brown sugar
2 Tbsp canola or other mild-tasting liquid vegetable oil
2 Tbsp real maple syrup (Agave will work too. I've also used vanilla Torani in a pinch).

1 tsp vanilla extract
Handful of chocolate chips. Or white chocolate chips, if you have vegan ones. Or dip the dough balls in spiced sugar for snickerdoodles, if you prefer.

Preheat oven to 350. You can basically dump everything in and mix it with a fork. Form into small balls, about 1- 1 1/2 inches in diameter, place on a lightly greased or parchment covered cookie sheet and flatten slightly. Bake for 8-11 minutes, until lightly browned on the edges. (Or eat the dough raw. I don't care). Let sit about 5 minutes before you try to remove them from the sheet.

Variant: Substitute 1/4 cup flour and 1/2 cup oatmeal for the 1/2 cup flour, and add 1/2 tsp cinnamon and a handful of raisins, dried cranberries, and/or nuts.

Gluten free variant: Omit flour. Use 1/2 cup (gluten free) oats, 1/4 cup almond meal, and 1/4 tsp xanthan gum in place.