Preparation Time: 15 minutes Bake Time: 10-12 Minutes Preheat Oven to: 350 F
Yields: 12 Large Cookies
Cookie Outrage
I have dug through endless amounts of cook books and searched for hours on-line for a good, vegan cookie. I've eased the cookie cravings with carob clusters, lumpy banana-nut cookies and peanut butter cookies as well but nothing could fill the empty space of a good chocolate chip cookie. Going vegan meant there was no easy way out when it comes to baking in a world dominated by eggs and milk. I've baked many a cookie that turned out flat and tough and almost gave up the search until, at last, I found it. In the phenomenal recipe book "Isa Does It" I found the recipe for rosemary-chocolate chip cookies. I was inspired by the simplicity of the recipe; there was no "vegan butter" or vegan egg formulated in a laboratory. Everything was right there, in my pantry. After a little modification I've now discovered the ultimate cookie recipe. Here goes.
1/2 cup coconut oil
1/3 cup light brown sugar
1/4 cup granulated sugar
1/4 cup pure coconut milk (or almond, or rice, etc.)
2 tsp pure vanilla extract
1 cup all purpose flour*
1/3 cup whole wheat flour*
1/2 tsp salt
1/2 tsp baking soda
1/2 cup Chocolate Chips**
-Preheat oven and grease baking pan(s).***
-In a large mixing bowl, soften the coconut oil with a electric mixer.****
-Add both sugars and beat for about one minute.
-Add milk and beat again (30 seconds).
-Mix in vanilla.
-Add about half of the flour (and you can still use the electric mixer at this point) as well as the salt and baking soda. Mix very well!
-With a large fork, stir in the remaining flour and chocolate chips until you have a cookie dough consistency.
-Scoop the dough onto your pan. Try to make each cookie an equal size for even baking.
-Bake for ten to twelve minute and until the bottoms are golden brown. To test their readiness, touch them lightly on the top. If the cave in, the inside is not yet baked.
-Let cool for three minutes and then transfer to a fancy plate and enjoy.
Tips and Tricks
*I used a bit of whole wheat flour because I found the batter before that to be WAY to sweet. I liked the more biscuity flavour that this flour produced. However, if you're serving a picky eater or if you really do have a sweet tooth, treat yourself to all 1 1/3 cup of all purpose flour.
**Being a vegan, I wouldn't accept any old chocolate chip. I used Enjoy Life chocolate chunks which consist of cocoa powder, cocoa mass and brown sugar. The best way to go, however, is always carob because of the higher nutrition content.
***To grease my pan I just took a little chunk of coconut oil and rubbed it on the pan. The warmth of my hand melted it.
****Winter is the best time to use coconut oil in your cooking. During the summer with higher house temperatures, the coconut oil becomes liquid in your jar. For this recipe we want a soft, creamy coconut oil so if you do have runny coconut oil, you can first chill it in your refrigerator for just a few minutes.
Don't worry.... that milk in the glass is coconut milk. I'm not cheating.