(Not Just for Vegans) Vegan Chocolate Chocolate Chip Cookies

Today: Vegan Chocolate Chocolate Chip Cookies

I could never be a vegan.

Being a pescetarian (vegetarian + fish/seafood) is difficult enough at times.  But I know, 100%, that I could never be a vegan for two reasons: butter and eggs.  They are a staple in my baked goods, not to mention one of my main sources of protein (the eggs, not the butter).  And we all know I would be a much less pleasant person to be around if I couldn't bake.

Anyway, last night a good friend of mine invited me over to watch the Glee Finale (which was disappointing, by the way).  Perfect!  I thought,  This will give me a chance to bake something new!  Then I remembered something: though my friend is a vegetarian, she prefers vegan desserts.  I was a little skeptical of the whole vegan dessert thing, since I firmly believe that the more butter in a baked good, the better.  But, I decided to give it a shot, and found a recipe on Joy the Baker's website for Vegan Chocolate Chocolate Chip cookies.  And if worst came to worst, I could always ditch the dessert at her house, under the pretense of being nice or something.

Boy, was I surprised to find out how delicious and addicting these cookies are.  They're dense, and taste more like a brownie than a cookie.  They're less sweet than normal cookies, so if you need an intensely sweet dessert, I would add some extra sugar to the recipe.  If you're not a vegan and you're making this, you could also try adding milk chocolate chips or semi-sweet chocolate chips in place of the vegan chocolate chips, and that should add some sweetness to it as well.

Grab a medium bowl, and whisk together 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa power, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.  Then take out a small bowl, and add 1 cup sugar, 2 tablespoons flax seed meal, 1/2 cup applesauce, 1/4 cup canola oil, 1 teaspoon espresso powder, 1/4 teaspoon cinnamon, and 1 teaspoon vanilla.  The dough can get quite crumbly and difficult to work with, so I think I'd actually add a little extra oil next time, but you can use your discretion.  You should note that normal granulated sugar is not vegan, so if you're going all out, make sure you get vegan sugar.  Also, the applesauce is used as a sweetener here so if you want your cookies sweeter, get sweetened applesauce.

Whisk together until mixed, and then pour, all at once, into the dry ingredients.  Add 1 cup vegan chocolate chips (carob chips), and stir together with a spatula until combined.  The original recipe says until just moistened, but I would make sure that the moisture is evenly distributed, as the dough is very difficult to work with if dry.  Once combined, form into a disk and wrap in Saran Wrap or (my favorite) Press and Seal, and refrigerate for at least 1 hour.

After refrigeration

Once you're ready to bake the cookies, preheat the oven to 350.  Scoop dough by the tablespoonfuls (I made my cookies slightly larger, and it's more difficult for them to hold together if they are big, so I'd suggest keeping them small) and roll in sugar before placing on a cookie sheet.  If the dough is too crumbly to roll (like mine was), just sprinkle sugar over the top.  Be generous with the sugar - these cookies aren't very sweet to begin with.  Bake for 9-10 minutes.  The cookies should be still soft in the middle when out of the oven.  Let cool on the sheets for 5 minutes.  I'd also suggest refrigerating these cookies before eating them.  I actually preferred them out of the fridge the next day.

Enjoy! And remember, vegan desserts aren't only for vegans. If you're not vegan, you can always adapt the recipes to your liking as well.

Yummy cookies!

Original Recipe from Joy the Baker

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar (vegan)
• 2 tablespoons flax seed meal
• 1/2 cup applesauce
• 1/4 cup canola oil
• 1 cup vegan chocolate chips
• 1 teaspoon pure vanilla extract

Cooking Directions

• Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a small bowl, carefully whisk together sugar, flax seed meal, applesauce, oil and vanilla extract.
• Pour the wet ingredients, all at once, into the dry ingredients. Add the chocolate chunks (and sunflower seeds, if using) and stir together with a spatula. The dough will be fairly thick. Stir until all of the dry ingredients are just moistened. You can even use your hands if necessary, but try not to knead and overwork the dough. Dump dough out onto a piece of waxed paper or plastic wrap.
• Form into a disk, wrap, and refrigerate for one hour (or overnight).
• Once chilled, scoop dough by the tablespoonful into balls. Roll in granulated sugar, place on prepared cookie sheets, and press them down, just slightly with the heel of your hand. These cookies won't spread much.
• Bake for 9 to 10 minutes. Cookies should still be slightly soft in the middle. Remove from the oven. Allow to cool on the baking sheet for 5 minutes, before removing to a wire rack to cool completely. Cookies will keep, in an airtight container, at room temperature, for up to 5 days.

**For extra deliciousness:  add 1 teaspoon instant espresso powder and 1/4 teaspoon ground cinnamon to the dry ingredients, sift together, and proceed as recipe instructs.