Okay so I’m posting two recipes in this one because what’s the point of milk if you don’t have cookies to dip in it?
You would think that making your own milk would be hard but it’s actually a really straight forward process that MAYBE takes an hour at the most AND half of that time is leaving it to simmer which makes the perfect window to whip up some homemade cookies to accompany it. Plus it’s ridiculously cheap if you buy the soybeans in a bulk section at the grocery store (Mine ran me back about 50 cents).
Making this household staple was so simple I wonder why people don’t do it more often (I think I’m gonna tackle homemade ketchup next!).
On a completely different note, I will warn finding good vegan chocolate chips is not always an easy task. I usually stock up on them when I go to whole foods because the 365 brand is super cheap and super delicious so that is what I’d recommend. Also, these cookies turned out super thin [probably because I substituted corn starch from the tapioca flour like the original recipe had] but made for a deliciously crispy texture (hopefully that’s what you’re into. Yes, that is what you’re into).
DIY Soy Milk
- 1/2 cup dried yellow soybeans
- 5 1/2 cups water
- dash of salt
- 1/8 cup sugar (more if you like it sweeter)
- cheese cloth
Rinse the soybeans and let them soak in cold water overnight.
Drain the soybeans (the next morning, duhhhh) and liquefy them in a blender with 2 1/2 cups of water until they are a milky texture. Add them to a pot with the rest of the water (3 cups) and bring to a boil on high while stirring constantly [foam will start to form on the top so skim it off as this happens]. Once boiling, drop heat to low and let it simmer for 25 while just stirring occasionally.
Take off heat and strain out the leftover beans using a cheesecloth and/or strainer [with very small holes]. Add the salt and sugar to your liking and refrigerate until cold.
Proceed to dip warm cookies in it, make green smoothies, and share with your kitty.
Vegan Chocolate Chip Cookies
(Adapted from Isa Moskowitz’s Vegan Cookies Invade Your Cookie Jar)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2/3 cup canola oil
- 1/4 cup almond milk
- 1 tablespoon of corn starch
- 2 teaspoons vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan chocolate chips
Preheat oven to 350 and spray two cookie sheets.
Whisk together the sugar, oil, milk, vanilla and corn starch until it is thick and mixed (this should take a minute or so sooo be patient!). Add the baking soda, salt, and the flour (in parts. 1/2 cup at a time and mix and repeat). Mix in chocolate chips with your hands so they dont get smashed (or a spoon if you are that much of a clean freak).
Use a big spoon to scoop them onto a cookie sheet (size doesnt matter as long as they are all consistent. I made huge ones but that’s just my personal preference). Cook for 7 to 10 minutes.
Enjoy with your DIY milk.