WATCH THE VIDEO HERE! :)
It's that time of the week again. Where I make a fool of myself in some kind of culinary experiment. This time vegan chocolate chip cookies were my "victims" of choice! They are surprisingly yummy, and don't taste any different than regular cookies except that you can eat 1,000,000 of them and not feel sick! (That's not actually true...please don't do that.)
Here's the batch I baked, looking a little muffin-y and strangely shaped for a traditional cookie, but that's because I don't have any baking trays :( I only had one muffin tin and one pink plastic flimsy muffin tin that I got free with a cupcake recipe book. Yeah...
A closer look at my muffin shaped cookies. They are delicious though! Very cinnamony, chewy and with a nutty flavour. Yum! Here's the recipe in full:
2 cups cream flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon to taste (or in my case, LOTS!)
dark chocolate chips (I used just a handful)
1 cup caster sugar
1/2 cup hazelnut/walnut oil
1 teaspoon vanilla extract
1/4 cup rice milk
1. Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. In a large bowl, mix together all the dry ingredients (flour, baking powder, salt and cinnamon). Make a well in the centre and set aside.
2. In a smaller bowl, mix the sugar and oil together. Add the vanilla, and rice milk stirring well after each one. Add the wet mixture to dry and pour in your chocolate chips.
3. Spoon onto ungreased cookie sheets/baking tray (I used a muffin tin). Bake in the oven for 10-12 minutes.
4. Take them out when they are done and place them on a wire rack to cool down. If they come apart when you try to lift them, wait 5 minutes before doing this.
This recipe bakes 24 (although I did 18 bigger ones). The cookies taste best just out of the oven, after cooling down a bit. They should be soft and chewy on the inside but they do harden over time, so the day after they won't be as chewy! Needless to say, I love these (I've already baked two batches and am planning on baking more for my family!), Jonathan adores them and my mom, who is not vegan or dairy/egg free thought they tasted amazing :)
Now let me leave you all with a beautiful picture of me in the kitchen...it is so exquisite that I think I will frame it and hang it in Jonathan's study so he can remember why he is marrying such a culinary goddess.