Vegan Chocolate Chip Cookies
A far more healthier alternative to the regular cookie fare - all natural and free of preservatives! Have a go at this easy to follow recipe that will yield a mouth-watering batch of delicious vegan chocolate chip cookies.
2 cups unbleached white flour
2 teaspoon baking soda
½ teaspoon sea salt
5 tablespoons cocoa powder
½ teaspoon cinammon
1 cup vegan semi-sweet chocolate chips
⅓ cup water
¾ cup turbinado sugar*
¼ cup brown rice syrup
1 teaspoon vanilla extract
1 tablespoon cocoa powder
½ cup olive oil
*Turbinado sugar is made from sugar cane extract and is similar in appearance to brown sugar but paler, with larger crystals.
Makes 24 cookies.
In a large bowl sift together flour, baking soda, salt, cocoa powder and cinammon.
In a separate bowl mix together wet ingredients.
Add wet ingredients to dry ingredients and stir together well (I suggest using your hands for this). Once mixed the batter will be quite stiff, and somewhat oily.
Make about 1 inch (25mm) balls and then form them into cylinders. They should be 1.5 inches (40mm) in diameter and maybe ½ inch (13mm) thick. Note: these won't spread as much as traditional cookies when they cook.
Bake at 350˚F (180˚C) for 12-14 minutes.
Let the cookies cool briefly on a baking sheet and then transfer them to a plate to cool.