Vegan Chocolate Chocolate CookiesPosted: February 4, 2010
Last night I had a huge chocolate craving, but we didn’t have anything chocolatey in the house…or so it seemed!
Rummaging in the cupboard, I found some cocoa powder from who knows when and, wait for it, a bunch Hanukkah gelt from last year (actually called Trader Joe’s coins of the world). Phil and I spent about 5 minutes peeling the wrappers off and then chopping the chocolate. I then went online to find a good recipe that used flax seeds instead of eggs (need those for something tomorrow night).
Et voila! I found a Chewy Chocolate Chocolate Chip Cookie recipe from The Post Punk Kitchen (thank you Isa). These cookies came out great and hit the chocolate craving spot! I did make a few modifications (see below).
Chewy Chocolate Chocolate Chip Cookies (adapted from The Post Punk Kitchen)
- 1/2 cup canola oil
- 1 cup turbinado sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 1 tablespoon ground flax seeds
- 1/2 cup soymilk
- 2 cups whole wheat pastry flour (or use AP flour)
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup dried cranberries
- 1/4 cup toasted coconut
- Preheat oven to 350 F.
- Blend the flax seeds, vanilla and soy milk in a blender.
- In a large bowl sift together flour, cocoa, baking soda and salt.
- Use a stand mixer and cream together oil and sugar (or just use a wooden spoon). Add the flax seed/soy milk mixture and mix well.
- Fold in the dry ingredients in 3 batches. Mix until incorporated.
- Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
- Bake for 10 minutes (VERY IMPORTANT DO NOT OVER-BAKE). Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.