Vegan Chocolate Chip Cookies

22 07 2011

My neighbour has his two daughters and two granddaughters visiting.  I found out they were coming when I stopped by for a quick visit one evening to find that the car parts had been removed from the kitchen counter, the fridge that used to have pride of place just inside the back door had been moved, and the house generally seemed less… “bachelor”.

(Sorry to all the bachelors, like K and B, who seem to keep their homes tidy.)

Anyway, I was excited for my neighbour and decided to bake a batch… or two… of these cookies I found at Pride and Vegudice.  I reduced the amount of coconut oil and pumpkin, and included apple sauce because that’s what I do.

The outcome were chewy cookies, hiding an abundance of chocolate behind a slightly crisp exterior that were devoured by many.

Vegan Chocolate Chip Cookies

1/4 cup coconut oil

1/2 cup unsweetened apple sauce

2/3 cup steamed or canned pumpkin

2 Tbsp vanilla

2/3 cup sugar

1/4 tsp stevia extract

1/4 cup flax meal

2 cups flour (I used spelt flour)

1 tsp baking soda

1 1/2 tsp xanthan gum

1 cup chocolate chips

Preheat oven to 325ºF and line two baking sheets with parchment paper.  If you don’t have two sheets, just bake these cookies up in two batches.  Also, I cannot say it often enough: parchment paper is absolutely necessary for great results with vegan cookies.

Combine the dry ingredients (flax, flour, baking soda, and xanthan gum) together and set aside.

Cream together coconut oil, apple sauce, pumpkin, sugar, and stevia.  Feel free to combine the wet ingredients in a blender or food processor, if you have one.

Mix the dry ingredients into your mixing bowl of wet ingredients until just mixed.  Finish by adding chocolate chips.

Drop small spoonfuls of dough onto the baking sheets, leaving 2″ between cookies.  Placement of cookies can be quite close because they barely spread at all.  With that in mind, unless you want cookie balls, you’ll need to flatten your cookies out before baking them.

Bake for 25 minutes and allow to cool for at least 5 minutes before eating.

Makes 36 small cookies.

And here’s an out-take picture, where the cookie fell into the soy milk – it was so delicious!




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