I'm on a quest for the best vegan recipes using the internet, magazines and cookbooks. In my opinion, since I haven't been vegan my whole life, I think that the best recipes are the ones that don't taste vegan. So, here is my first installment of this mission.
I have had a craving for chocolate chip cookies for ages! After a couple of veganie recipes I found this one. It's beautiful and takes me back to my childhood. In fact when my meat and dairy consuming father walked in the door he ate three of them in less than three minutes. Then my mom came home, took a bite, looked at me and said, "These are not vegan!" I had to reassure her three times. I myself was very surprised after eating one.
I have had a craving for chocolate chip cookies for ages! After a couple of veganie recipes I found this one. It's beautiful and takes me back to my childhood. In fact when my meat and dairy consuming father walked in the door he ate three of them in less than three minutes. Then my mom came home, took a bite, looked at me and said, "These are not vegan!" I had to reassure her three times. I myself was very surprised after eating one.
Vegan Chocolate Chip Cookies
Found on Sweet Tooth (online)
Adapted from Kirsten's Kitchen
2 cups flour
1 cup vegan sugar (granulated)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips/chunks (I used vegan semi-sweet chocolate chips)
2/3 cup vegetable oil
1/4 cup soy/almond milk (I used soy)
1 tsp vanilla
1 tbsp dark molasses (I used black strap)
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips.
- In another bowl, combine the vegetable oil, milk, vanilla, and molasses.
- Add the wet mixture to the dry and mix well with a wooden spoon or your hands to get the mixture well incorporated.
- Roll dough into compact balls, place on a parchment paper-lined pan, and squish them down to form saucers.
- Bake in the oven for 8-10 minutes (mine took longer). Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Recipe yields about 16 cookies.
The batter looks dry after you mix the dry and wet together, no worries, this is how it's supposed to be. Once you roll it together, the oils start to come out. When using semi sweet chocolate, even though it doesn't look like a lot in the batter, don't add more. I added more and feel that even though they're great, they would be better with more batter, less chocolate.
Hope you enjoy the recipe.
Remember that this recipe is NOT my own.
Found on Sweet Tooth (online)
Adapted from Kirsten's Kitchen
2 cups flour
1 cup vegan sugar (granulated)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips/chunks (I used vegan semi-sweet chocolate chips)
2/3 cup vegetable oil
1/4 cup soy/almond milk (I used soy)
1 tsp vanilla
1 tbsp dark molasses (I used black strap)
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips.
- In another bowl, combine the vegetable oil, milk, vanilla, and molasses.
- Add the wet mixture to the dry and mix well with a wooden spoon or your hands to get the mixture well incorporated.
- Roll dough into compact balls, place on a parchment paper-lined pan, and squish them down to form saucers.
- Bake in the oven for 8-10 minutes (mine took longer). Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Recipe yields about 16 cookies.
The batter looks dry after you mix the dry and wet together, no worries, this is how it's supposed to be. Once you roll it together, the oils start to come out. When using semi sweet chocolate, even though it doesn't look like a lot in the batter, don't add more. I added more and feel that even though they're great, they would be better with more batter, less chocolate.
Hope you enjoy the recipe.
Remember that this recipe is NOT my own.
No comments:
Post a Comment