These vegan chocolate chip cookies are so soft and sweet, you will want to take them home to introduce to your mom. This is a wicked score of a recipe courtesy of post punk kitchen which I have modified slightly to lovey’s taste.
Makes 36 delectable cookies
3/4 cup canola oil
1 + 3/4 cup sugar
2 teaspoon vanilla
1 tablespoon + 1 teaspoon ground flaxseed
1/2 cup soy milk or preferred nut milk
2 cup all purpose flour (I use Bob’s Red Mill gluten-free)
3/4 cup dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan chocolate chip or carob chip
Preheat oven to 350 F.
Add ground flax seed to milk and set aside. This is essentially your egg replacer in vegan baking.
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 and milk mixture and mix well. Add the vanilla.
Fold 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 or carob chips and mix with your hands again.
Roll dough into 1 inch balls and flatten into a disc that is about 1 and 1/2 inch diameter. Place on an ungreased cookie sheet about an inch apart.
Bake for 10 to 12 minutes. Remove from oven and let cool for about 5 minutes, then set on a wire rack to cool completely.
Grab a or some loved ones and share the goodness!
XO, Jackie O