Shockingly Delicious and (Almost) Healthy.
Aah, I still remember the day I first tried baking a vegan cookie. I'd had my grandma's (non-vegan) cookies, and they were nice. I'd found vegan recipes online, and they were fine. I'd even tried incredibly expensive vegan cookies at coffee shops and they were... Not. Remotely. Okay.
So I did a little bit of this and a little bit of that and absolute magic popped out! Texture that keeps your mouth happy, and doesn't leave you feeling gross after your first dozen. Soft even for the stray few that survive to the next morning. And flavour that is as mind-blowing as I am beautiful!
You will be the Belle of the Ball (or at least everyone's favourite baker) whenever you trot these babies out at a potluck. And they're so quick to make, why are you still reading this? Start baking!
How to Make: Chocolate Chip Cookies
Makes around 30 cookies
Ingredients
DRY
3/4 cup whole wheat flour (poured/levelled)
1/4 cup hemp hearts
1/4 cup coconut (shredded or chopped)
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
WET
1/2 cup coconut oil
1 cup brown sugar (spooned, not packed)
2 tbsp instant coffee powder
1 tbsp vanilla
1/4 cup non-dairy milk (Meg used soy)
SUBSTANCE
1-1/2 cups rolled oats
1/4 cup mixed, salted nuts (partially crushed)
1 cup semi-sweet chocolate chips
STEPS
In one bowl, mix the Dry ingredients.
In another bowl, combine the Wet ingredients, except the milk, and mix with a fork until it's a smooth paste, with no coconut oil chunks.
Add the milk to the Wet mixture and combine until smooth.
Add the Wet mixture from step 3 into the Dry mixture from step 1, and make sure they’re well combined.
Gradually add the Substance ingredients, stirring as you go.
Form into balls on a baking sheet with parchment paper. You'll get around 30 balls.
Bake at 375F (190C) for 11 minutes (don’t over-bake).
Let cool for about 10 minutes, then enjoy!
Helpful Tips from the Sous-Chef
These vegan, whole grain, chocolate chip cookies have all sorts of healthy ingredients, like oats and nuts and hemp hearts, but taste like heaven!
If you're concerned about the sugar, Meg has been told that the cookies are still good with half as much... but she hasn't tried it herself.
Feel free to use decaffeinated coffee.
The coconut oil keeps the cookies soft even after a couple of days... not that they'll last that long!
When rolling balls, whenever the dough starts sticking to your hands, just give them a quick rinse.
Let the cookies cool after baking so that they hold together better. Ten minutes should be fine.
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