Yes, a tall claim, but I'm not afraid to make it. There are a million cookie recipes out there, and about a thousand of them are vegan, so what sets this one apart? Because it is the best, that's why!

Now I didn't come up with this recipe. I made some small modifications to the original Homestyle Vegan Chocolate Chip Cookies recipe created by Dreena Burton, a Canadian vegan supermom who has an adorable accent, two very lucky little girls, and three awesome vegan cookbooks. This recipe comes from my favorite book of hers, Vive Le Vegan.

I'm going to post my modified recipe, but you can see the original recipe here. Even better, you can watch Dreena making them on YouTube. I love that she doesn't sift the flour.

The Best Chocolate Chip Cookies Ever (that just so happen to be vegan)

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

1/4 cup pure maple syrup
1/4 teaspoon blackstrap molasses
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/4 cup canola oil (a little less)
1?3 cup non-dairy chocolate chips

Preheat oven to 350°F. Spray a baking pan with nonstick cooking spray.

In a medium-sized bowl, mix the flour, baking powder, and baking soda. Add the salt, and stir until well combined.

In a separate smaller bowl, combine the maple syrup with the molasses and extracts, then stir in the oil until well combined.

Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). The batter should be moist, but not wet.

Place large spoonfuls of the batter on a baking sheet and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

Try not eat all in one sitting. Fin.