Chocolate Chocolate-Chip Cookies (Vegan!) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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on hand in quantity. Makes between 3 to 4 dozen, depending on how large you make them; I tend to get 42 2. 5 cookies. Cooking time is for the whole batch, assuming 24 cookies per sheet; if you make larger cookies and get only 18 per sheet, add another 10 minutes. Ingredients:
2 cups all-purpose flour |
2/3 cup unsweetened dutch-processed cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2/3 cup canola oil |
1 1/2 cups sugar |
4 teaspoons ground flax seeds |
1/2 cup soymilk |
1 tablespoon vanilla extract |
3/4 cup semisweet vegan chocolate chips (or non-vegan, if you're not a vegan) |
3/4 cup walnuts (optional) |
Directions:
1. Preaheat the oven to 350.
2. In a large boak, sift together flour, baking cocoa, baking soda, and salt.
3. In a separate bowl, mix oil and sugar. Add ground flaxseeds, soy milk (I like chocolate soy milk for extra chocolatiness!), and vanilla extracts. Mix well.
4. Fold in the flour mixture in batches until a stiff dough forms. I use my stand mixer, but the original recipe recommends mixing with your hands. Do what you like :).
5. Add chocolate chips and/or walnuts to finished dough.
6. Roll the cookies into 1 balls and flatten into disks about 1.5 in diameter - or shape with two spoons, if you don't want to get your hands into it. The oil content makes them pretty easy to shape by hand, though.
7. Place on parchment-lined cookie sheets about 1 apart - they don't spread out very much. If you don't like parchment or don't have any on hand, spray with your favorite non-stick spray, or just grease the pan with margarine or (for non-vegans) butter. I just use butter and it comes out fine.
8. Bake for 10 minutes.
9. Remove from oven and let cool for about 5 minutes before transferring them to wire racks to cool completely, so that their shape stays nice and circular.
10. Enjoy, while marveling that the taste is SO good, you'd never guess it's vegan!
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