I am always experimenting with vegetarian/vegan options. I am not a dedicated veg head, but I figure it can’t hurt anything to substitute vegetarian/vegan options sometimes. I have been trying to slowly substitute vegan options for dairy. I ran across this recipe for Easter Chocolate Chip Vegan Cookies. I found that I had to make a few adjustments, which I have included below. They are really good and I was so happy with my first ever vegan cookies!
24 to 28 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup sugar
- 2 tablespoons flax seed meal
- 1 teaspoon pure vanilla extract
- 1 1/4 cup applesauce
- 1/4 cup canola oil
- 1 cup vegan (dairy-free) chocolate chips
Baking Directions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a small bowl, carefully whisk together sugar, flax seed meal, applesauce, oil and vanilla extract.
- Pour the wet ingredients, all at once, into the dry ingredients. Add the chocolate chunks and stir together. You may need to mix with your hands. The dough should be thick and crumbly, but if it is too dry, try adding a little more applesauce.
- Cover and chill for one hour.
- Once chilled, scoop dough by the tablespoonful into balls. Roll in granulated sugar, place on prepared cookie sheets, and press them down, just slightly with the heel of your hand. These cookies won’t spread much.
- Bake for 9 to 10 minutes at 350. Cookies should still be slightly soft in the middle. Remove from the oven. Allow to cool on the baking sheet for 5 minutes, before removing to a wire rack to cool completely.
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