I LOVE COOKIES!!
I think I may be on a lifelong search for the most
delicious chocolate chip cookies. Any bakery I step into, I examine the
chocolate chip cookie. Often I will buy it, and sadly more often than not I
am disappointed. But not in a jerky way! But... maybe it's too puffy, too flour-y, too sugary sweet, not enough
chocolate... man I have a lot of beefs with chocolate chip cookies.
ideal choco chip cookies are crisp, with really good melty high quality chocolate,
not too sweet with a touch of salt. I think these guys make the cut, and
they are so easy to make, you'll be chomping down on a few before you can
say "Whut? Vegan? No butter? Cahmannn"... vegan or no vegan, these cookies can be
filed under crazy delicious. They spread into crisp, flat-ish "buttery"
discs... best served fresh out-tha-oven with a tall glass of ice cold unsweetened almond milk, or whatever milk you fancy!
Maybe possibly the best? I'm not bragging because this isn't my original
recipe - we have the ladies behind the first How It All Vegan book to
thank! I used spelt flour in this recipe too! But you can easily use all
purpose flour. I just like to spelt it up whenever I can. Okay! Done talking! Go!
MAYBE POSSIBLY THE BEST VEGAN CHOCOLATE CHIP COOKIES
1/2 cup margarine (I used Earth Balance brand)
1/2 cup vegetable oil (i used canola)
3/4 cup golden brown sugar
2 teaspoons pure vanilla extract
3 tablespoons water
2 1/4 cup spelt flour
1/2 cup sea salt
2 cups chopped Lindt dark chocolate (a dairy free variety)
Preheat oven to 350 degrees. You will need two baking sheets and parchment paper (optional).
1. In a medium bowl, mix together the margarine, oil, sugar, vanilla and water until combined.
2. In a separate bowl, sift together the spelt flour and the salt.
3. Slowly add the flour mixture into the wet mixture.
4. Add chopped chocolate into the mix!
5. Using a small ice cream scoop, dole out 2 inch balls onto two parchment paper covered baking sheets.
6. Bake for 10-13 minutes, turning pans halfway, until cookies are lightly browned on the bottom.
7. Leave to cool on baking pans.
Recipe adapted from How It All Vegan.
Originally published on Poppytalk