Tag Archives: sweets

Vegan Chocolate Chip Cookies

My friends Jon and Kolene over at VeganGR are always making vegan chocolate chip cookies and slipping them into non-vegan events with great results. By great, I mean no one can detect the damn difference between the vegan chocolate chip cookies and “normal” chocolate chip cookies.

I’m not wild about any butter/margarine substitute, so I took a crack at an Earth Balance free recipe posted on the Post Punk Kitchen instead. I was not disappointed. The texture was a little crazy, but not in a bad way. The tops of these guys were like crackly almost, flaky certainly, but honestly, a great way to satisfy your sweet tooth in a cruelty free way.

A little bonus: in using canola or veg oil, you don’t have to fight that battle of getting the butter/margarine “room temperature” which ultimately ends up in me making margarine soup in the microwave because I don’t have the patience to zap it slowly and/or I didn’t plan to make cookies at 9am that morning and now it’s officially an emergency at 10pm to get a cookie crammed into my pie hole before I hit the hay. Don’t pretend you have not experienced this same emergency before. It’s a real problem.

Makes two dozen two inch cookies or about 16 three inch cookies

  • 1/2 brown sugar
  • 1/4 white sugar
  • 2/3 cup canola oil (it’s a lot, I know…but no other oil is used)
  • 1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
  • 1 tablespoon tapioca flour (I used Arrowroot and still had sound results)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups chocolate chips (vegan)

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

PPK directions: For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

I found however, it took a little longer to produce a cookie that was cooked through. Check on them every minute or so to insure you don’t burn ’em until they are to your liking.

Shhhh, it’s a Peanut Butter Secret

So I’m calorie counting.  And frankly, it’s horrifying.

Not what I’m eating now so much as how much I was probably eating when I wasn’t keeping track of things so well.  I mean it’s pretty easy for me to put away a bottle of wine without even flinching, you know while I’m inhaling an entire cheese plate at Greenwell during happy hour BEFORE I even order dinner, which I would likely eat in its entirety.   This behavior, plus LOVE, security and stability, has caused me to gain 35 pounds in about a year.  For those of you keeping track is like 2-3 chicky jean sizes, officially outing me from the bikini category which I was barely one cheek in to begin with.

No wonder America is fat.  Food in America is DELICIOUS!  Food in America is LARGE.  I’ve read all the books, done all the research, but all that I will leave for another blog post.  My point is this….if you are a chronic dieter (i.e. probably if you are female and breathing), you are probably trying to figure out how to get your sweet fix without breaking the calorie bank.  To you I say, let me introduce you to my friend Katie.  As in “Chocolate-Covered Katie“.  I know, I know….you just looked at the first page of her blog, from the link and you hate her already.  I don’t blame you.  She is, in fact, so effing sweet and cherub-like that she didn’t even realize that basically she has given herself a stripper name for a “brand.”  To add to the hatred, she has also, managed to create treats that don’t taste like shit even though they are sometimes made from things like dates which youare all now Googling, because they are so healthy you have never eaten one…and lastly, she’s thin.  BITCH!

For a long time I too hated Katie, in fact avoided her cutesy stories, so-so food photography, her sinfully dreamy recipes, and general cheerleader rah-rah…that is until I ate her Peanut Butter Secrets.  The rest is history.  Go ahead, eat a handful of these and bookmark her website.  Do it.  You must like her.  You really have no choice now.

  • 1/2 cup peanut butter
  • 3/4 tsp baking soda
  • 3 T whole-wheat pastry flour (or white or a gf mix)
  • 1/4 cup sugar (for sugar-free cookies, see below link)
  • 2 T brown sugar
  • 2 T applesauce
  • 1/2 tsp pure vanilla extract

Mix dry ingredients very well. Then add wet stuff and form cookie balls. If you want soft cookies, refridge the dough for at least an hour. Then bake in a preheated oven (350F) for 7-8 minutes. They’ll look underdone when you take them out, but that’s ok. Let cool for at least 5 minutes before removing from tray.  If you don’t refridge the dough, check the cookies in 5 minutes and probably take them out at about 6 minutes.

If you are keeping track…rolling out 22 cookies hits you at 50 calories a piece (according to Katie).  I rolled out 44 little cuties and baked them for 5 minutes each.  Perfect.  Vegan.  YUM!

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Lovingly adapted from Chocolate-Covered Katie.