Chocoholics-Anonymous Chocolate Chocolate Chip Cookies

Wednesday, July 7, 2010

Like I said in my last post, when it’s someone’s birthday, I can’t help but make massive amounts of baked goods. That kick-ass banana cake was just the tip of the vegan goody iceberg! Once again, this recipe is super super simple, and no crazy ingredients (I don’t think). I know that a lot of people have fears of vegan cooking and baking because they see all these recipes with crazy ingredients that they’ve never heard of or have no idea where to buy such items. I try really hard to keep it simple. I’m very lucky that, even though I live in the Dairyland now, I’m surrounded by stores that carry all that “funky” stuff, but I know that there are people who do not have many of those stores around them, so I try to keep my ingredients as basic and user-friendly as possible. So, here’s another variation on one of my old non-vegan recipes that once again, tastes better veganized!

Chocoholics-Anonymous Chocolate Chocolate Chip Cookies

3/4 cup canola oil
2 cups turbinado sugar or sugar in the raw
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk
2 cups whole wheat flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.

In a separate large bowl, cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.


Jessica @ Lima's Vegan Kitchen said...

mmm! I feel ya. I love vegan baking and I can't help but wanting to try new things all the time. I had to put myself on a limit because if not, Id spend all my money on crazy pastry tins and tools! Maybe some day :)

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