Friday, June 10, 2011

You Can't Please Everyone? Oh Contraire... Vegan Chocolate Chip Cookies!

Chocolate chip cookies: the definition of a perfect dessert. You want one (or five) just from looking at them. Butter-only, oil-only, yogurt-only, just white sugar, just brown sugar, crispy, crumbly, chewy, molasses-y, salted, cake-y, thin, or thick... they're all fantastic. Adults love them just as much as kids do, although the traditional butter-and-eggs recipe can prevent people with dietary restrictions from joining in on the fun. But wait! There's more... now your lactose-intolerant friend (no butter), eternally-on-a-diet friend (94 calories each), and vegan friend (no eggs) can love them, too! Enter the inoffensive chocolate chip cookies...

Batch results: thick and crunchy on the outside, soft on the inside. The texture is substantial from the whole wheat flour, but not too heavy because of the all purpose flour; the 1:1 ratio can be played around with based on preference. From an adult perspective, the flavor was "deliciously complex and satisfying from the brown sugar, walnuts and rich chocolate chips." To a kid, they were "big and chocolate-y and crunchy!" Such people pleasers... enjoy!

Vegan chocolate chip cookies
- 1 C all purpose flour
- 1 C whole-wheat flour
- 2 tsp baking powder
- 2/3 C vegan chocolate chips
- 1/3 C walnuts (optional)
- 1 C brown sugar
- 1/2 C coconut, canola, or vegetable oil
- 1 tbsp vanilla
- 1/4 C water
- 1 tsp molasses (optional, for color and a deeper flavor)

Preheat oven to 350 degrees. Combine flours, baking powder, chips, and nuts in a large mixing bowl and create a well in the center. In a medium sized bowl, combine sugar, oil, vanilla, water, and molasses (if desired) and mix well.  Add wet ingredients to dry; do not over-mix! Spoon drops of dough onto cookie sheet and mold into desired shape. Bake for 5 minutes, then switch racks and rotate trays 180 degrees. Bake another 6-7 minutes, cool, serve, and demolish. Makes 26 cookies.


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