Monday, May 23, 2011

vegan chocolate chip cookies

I went to a cookout this weekend with lots of vegetarian/vegan attendees, so I thought I'd try my hand at vegan baking. I'd made a couple of vegan desserts before (brownies, Alton Brown's awesome chocolate pie with a couple of substitutions), but this was the first time I made up the recipe completely my own.

This recipe is an amalgamation of about 6 chocolate chip cookie recipes, some regular and some vegan, taking snippets as I pleased. Surprisingly, the cookies turned out great--crispy crumbly, extra chocolaty, with a hint of coconut from the oil. Unfortunately, I didn't have the foresight to snap a picture of them, so you'll just have to make a batch to see how they look!

vegan chocolate chip cookies
makes about 5 dozen medium-sized cookies
per cookie:  114.3 cal, 6.4g fat, 14.6g carb, 1.0g fiber, 1.4g protein, 3+ weight watchers

1 1/2 c bread flour
2 1/2 c oats, ground (measured pre-grinding, which is optional but easy with a
         food processor)
1 tsp baking soda
1 tsp salt
1 c coconut oil, room temperature
1 1/2 c sugar
2 tbsp ground flax seed mixed with 6 tbsp water
2 tsp vanilla
2 c (1 12-oz bag) vegan chocolate chips 

Preheat oven to 350 degrees. Whisk together flour, ground oats, baking soda, and salt in a medium bowl; set aside.

In a large bowl, beat coconut oil with sugar on medium speed for about two minutes. It will not get fluffy like butter but should look creamy. Add flax seed mixture and vanilla, and beat on medium speed for another two minutes.

Gradually add dry ingredients to wet ingredients while mixing on medium-low speed. Mix just until combined, then fold in chocolate chips.

(Optional step:  At this point, I decided to make chocolate chocolate chip cookies by pulsing half of the dough in the food processor, then incorporating it back into the original dough. This yielded a cookie with a chocolaty flavor throughout, plus a good number of chips. Feel free to skip this step if you want a more traditional chocolate chip cookie.)

Scoop tablespoonfuls of dough onto a cookie sheet and bake for 13-15 minutes, depending on how crispy you want your cookie. Let cool for at least 10 minutes before eating, as these are slightly more delicate than their non-vegan counterparts.

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