Vegan Chocolate Chip Cookies

Saturday, August 06, 2016

Yaay! These came out really well, and surprisingly good, I may add. The flavour and texture were spot on, and the addition of olive oil helped with thinning and crisping them out, which I adore about cookies. 

Okay, there is that hint of flaxseed, there's no denying that, but if, like me, you grew up drinking unadulterated cod liver oil, you get past this really quickly. LOL! Even my kids didn't seem to mind. The dark chocolate deliciousness will make that even easier. Psst ... you may want to load up on that.

It's good, it's vegan, it's a friggin' chocolate chip cookie! Do you seriously need a reason to make this right now? Just do it! This recipe was adapted from the Oh She Glows cookbook by the amazing Angela Liddon, and oh ... it makes 24 medium sized cookies.

85 g (6 tbsp) vegan butter
30 g (2 tbsp) olive oil
75 g (1/3 cup) light brown sugar
50 g (1/4 cup) granulated sugar
1 flax egg (1 tbsp flaxseed meal + 3 tbsp warm water)
2 tsp vanilla
150 g (1-1/4 cup) all purpose flour
1/2 tsp baking soda
pinch of salt
pinch of cinnamon (optional)
90 g (1/2 cup) dark chocolate chips or chunks

1. Preheat the oven to 350F and line two baking sheets with parchment paper.
2. Prepare the flax egg and set it aside to meld.
3. In a medium bowl, whisk together all the dry ingredients: flour, baking soda, salt, and cinnamon.

4. Beat together the butter, oil, and sugars until pale and fluffy, about 2-3 minutes.
5. Add the flax egg and the vanilla to the creamed mixture.
6. Reduce the speed and fold in the flour, mixing until just combined.
7. Fold in the chocolate chunks.

8. Shape the dough into balls using your hands or a cookie or ice cream scooper, flattening them slightly.
9. Place on the baking sheet and bake one sheet at a time for 10-12 minutes.
10. Cool, still on the sheet, for 5 minutes before transferring them onto a cooling rack.

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