You know those weekends where you seem to be a human garbage disposal and just eat all the foods? That was me this weekend, and of course I had to finish it off with vegan dessert.
I was planning to attend a vegan meet up at Piedmont Park (that I never managed to find in the end) and decided to make chocolate chip cookies. Now I could have chosen a “clean” recipe, but I wanted all these people I was supposed to meet to actually enjoy this treat, so I looked for a version online that looked pretty close to a regular chocolate chip cookie, except, ya know, vegan.
I landed on Oh She Glows’ recipe, and then made a few tweaks of my own.
- 7 tbsp earth balance soy-free vegan “butter”
- 1 tbsp organic coconut oil
- 1/2 cup packed brown sugar (I used a mix of dark and light)
- 1/8 cup Sugar in the Raw
- 1/8 cup white sugar
- 1 flax egg (mix 1 heaping tbsp Bob’s Red Mill ground flax + 3 tbsp water)
- 1/2 tsp baking soda
- 1/2 tsp sea salt + a little extra sprinkle
- 1 tsp pure vanilla extract
- 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/3 tsp cinnamon
- 1 cup semisweet vegan chocolate chips
- 1/2 cup vegan dark chocolate chips
Here’s what to do:
- Preheat your oven to 300F and line baking sheets with parchment paper
- Mix up your flax egg and set it aside to firm up for a few minutes
- Beat Earth Balance and coconut oil with a hand mixer until fluffy
- Add brown sugar, raw sugar, and white sugar and beat into the mix
- Add the flax egg and vanilla and beat again
- Add the remaining dry ingredients and beat until well incorporated
- Add your chocolate chips and mix using a spatula
- Form balls and place on the cookie sheets
- Bake for 15-18 minutes or golden brown
- Let cool and enjoy!!
After I couldn’t find the meet up, I served them to friends and coworkers who gobbled them up despite their cinnamon-y-ness and even heard they couldn’t tell they were vegan. I’d call that a win in my book.
What would you do differently if you try them?