‘Tis that time of the year, temperatures are falling, snow is falling (in some places), leaves have fallen, a lot of red, green and white everywhere. The holidays have become a lot more commercial now than they were before. It is still fun, getting a Christmas tree, aah the smell of a fresh tree. While I do not get a tree home, I take in whiffs of air every time I drive by this place that sells trees. In my mind, I picture myself in a beautiful landscape surrounded by snow-covered tall ever-greens, sitting by a fireplace and enjoying some warm cookies with a glass of milk… Warm cookies… warm cookies…. warm cookies… coming back to reality, the thought of warm cookies still echoing in my head I realize that perhaps in this moment that is the only thing I can make happen! Aah… love it when magic is in one’s control😉 I drove to the grocery store, pulled up this really cool recipe for vegan double chocolate chip cookies and started shopping.
Before I write down this recipe, I must share something that made the whole process of baking cookies and the cookies themselves much sweeter.
When I was at the checkout counter, my cashier, Nick, greeted me and asked me “How are you?” I replied, “Fine, thanks. How about yourself?” He replied saying that he was tired to which I said hopefully his shift was ending soon. Unfortunately, he had another 4 hours to go. I felt bad for him and hoped that his day improved. As he was scanning my items, I noticed that I had some Lara bars in my basket that I could gift him and hope to improve his mood or even bring a smile on his face momentarily. I picked it up and handed the bar to him. His first reaction was – “Do you want to remove this from your list?” I said “No, that is a gift from me to you, hope you enjoy it. :)” He was ecstatic, his face lit up and he told me he was not sure if he could accept it. I said to him “Of course, you can, it is a gift. All I ask is for you to pay it forward.” He replied.. “Definitely”. So there’s my story of a random act of kindness.
Thank you for patiently reading. Here’s the recipe I enjoyed and this will most likely go into my permanent cook book, once I master it by tweaking around just to get it right.
- I did not have an electric mixer or food processor at that time, so I used all the strength of my arms to whisk and mix and maybe that is why my “whole Wheat” cookies were not as smooth in texture…. But delicious nonetheless
- The recipe calls for whole wheat baking flour, which I did use, but keep in mind, the cookies will taste slightly different than what you’re used to.
- 1 Tbsp (tablespoon) ground flaxseed (equivalent of 1 egg)
- 3 Tbsp water
- 3/4 cup non-dairy, non-hydrogenated butter (such as Earth Balance)
- 1 cup granulated sugar (I used slightly less than 1 cup and I used brown sugar)
- 1 tsp (teaspoon) vanilla extract
- 1.25 (1 and quarter) cup whole-wheat pastry flour (you could use all purpose/white baking flour if you wanted)
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder (aluminum-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup non-dairy semisweet chocolate chips (I used only about half a cup)
- Special ingredient that I addded – half a cup of tiny vegan marshmallows
- Might need 1 or 2 Tbsp of non-dairy milk or water
- Preheat the oven to 350 deg F (180 deg C or gas mark 4).
- In a food processor or blender (I used a blender), whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency. Set aside
- In a large-sized bowl, mix butter and sugar. Whip until creamy. Add flaxseed paste and vanilla
- In a separate bowl, blend the remaining dry ingredients except for choco chips and marshmallows.
- Add this mixture to the wet mixture and mix until everything is well blended. You can use a hand blender or food processor to mix.
- If you need a little extra moisture, add a small amount of water or non-dairy milk. (I added 2 Tbsp of almond milk).
- Finally, stir in the chips and marshmallows.
- Form balls on uniform size, flatten them slightly and lay on a baking sheet or aluminum foil.
- Bake for 8 to 10 minutes, until the tops are no longer gooey. You can turn on the oven light and monitor the cookies.
Hope you enjoy them as much as I did.
Recipe courtesy: The Joy Of Vegan Baking