Thursday, March 11, 2010

quick and easy vegan chocolate chip cookies

these are the least healthy things i’ve eaten in quite a while. before today i hadn’t eaten chocolate--real chocolate, i mean, cocoa powder doesn’t count--since around christmas. that is way too long to go without chocolate.

i found some organic vegan dark chocolate chips in the bulk bins at fred meyers. pretty tasty, and compared to other chocolates very low in fat. this cookie recipe, however, is far from low-fat.

the dough is crumbly and oily so you’ll have to really pack it together to form the balls. if you prefer thinner cookies you might want to flatten them before baking, because they don’t seem to flatten much in the oven. makes about a dozen cookies.

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon ener-g egg replacer
1/2 cup canola oil
1 teaspoon vanilla extract
1/4 cup soymilk
chocolate chips

preheat oven to 350 degrees.

mix together all the dry ingredients except the egg replacer.

in a 2-cup liquid measuring cup, measure the soymilk and add the egg replacer to it; beat until it’s frothy and mixed thoroughly, then add the canola oil and vanilla extract.

add wet ingredients to dry and mix, then dump in some chocolate chips.

lightly grease a cookie sheet and cover it with balls of dough. any leftover dough that doesn’t fit on the cookie sheet has to be eaten raw; that’s just how it is.

bake for approximately 12 minutes, or until the bottoms start to turn golden.

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