Chocolate Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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My friend Tami Wall graced me with this simple and yummy recipe. (You can also thank Tami for the Chocolate Peanut Butter Bars in The Joy of Vegan Baking.) Ingredients:
1 tablespoon (7 g) ground flaxseed (equivalent of 1 egg) |
3 tablespoons (45 ml) water |
3/4 cup (170 g) nondairy, nonhydrogenated butter (such as earth balance) |
1 cup (200 g) granulated sugar |
1 teaspoon (5 ml) vanilla extract |
1 1/4 cups (155 g) whole-wheat pastry flour |
1/3 cup (40 g) unsweetened cocoa powder |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder (look for aluminum-free) |
1/4 teaspoon salt |
1 cup (175 g) nondairy semisweet chocolate or peanut butter chips (tami clearly loves this combination) |
Directions:
1. Preheat oven to 350°F (180°C, or gas mark 4). In a food processor or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside.
2. In a large-size bowl, mix butter and sugar until creamy. Add flax egg and vanilla.
3. In a separate bowl, blend flour, cocoa powder, baking soda, baking powder, and salt. Add this dry mixture to the wet mixture, and mix until everything is well blended. If you need a little extra moisture, add a small amount of water or nondairy milk.
4. Stir in chips. Form balls and flatten slightly on an ungreased cookie sheet. Bake for 7 to 9 minutes, until the tops are no longer gooey.
5. Compassionate Cooks' Tip My preferred method for forming uniform-size cookies is to scoop the cookie dough with a tablespoon (measuring spoon), and then pop it out onto the cookie sheet. Do this until all the dough is used and youll get the same-size cookies.
6. Per serving: 288 calories; 16g fat; 2g protein; 37g carbohydrate; 4g dietary fiber; 0mg cholesterol; 120mg sodium. Nutritional analysis provided by The Vegan Table From The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau. Text copyright © 2009 by Colleen Patrick-Goudreau. Food photography by Glenn Scott Photography. Used by permission of Fair Wind Press.
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