A double-chocolate vegan recipe! Originally was posted on food.com as a chewy cookie, though these came out more crunchy than chewy.
Chewy Vegan Chocolate Chocolate Chip Cookies (Recipe originally inspired by Food.com)
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3⁄4 cup canola
oil
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·
2
cup sugar
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·
2
tsp vanilla
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·
1
tbsp flax seeds, plus
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·
1
tsp flax seeds
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·
1⁄2 cup soy
milk
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·
2
cup flour
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·
3⁄4 cup cocoa
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·
1
tsp baking soda
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·
1⁄2 tsp salt
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·
1 1⁄2 cup semisweet vegan chocolate
chips, (obviously, vegan chocolate chips if you want these to be vegan)
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1. Preheat
oven to 350°F.
2. Grind
flax seeds in a blender until they become a fine powder, then add the soy milk
and blend for about 30 seconds more and set aside.
3. In a
large bowl, sift together cocoa, flour, baking soda and salt.
4. Cream
the sugar and oil in a separate large bowl.
5. Add
the flax/soy milk mixture and mix well.
6. Stir
in the vanilla.
7. Slowly
mix in the dry ingredients (the original recipe does not call for a mixer, but
you may want to use yours.).
8. Mix
in the chocolate chips.
9. Roll
dough into 1" balls and flatten into disks about 1 1/2" in diameter.
10. Place
on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
11. Let
rest on the cookie sheet for about 5 minutes, then remove with a spatula to a
cooling rack and cool completely.
12. **For
chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with
almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.
13. ***For
chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract
(almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped
nuts of your choice.
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