Saturday, September 25, 2010

Wheat-free Chocolate Chip Cookies

Decided to give these a try. They came out AWESOME!!!! I adapted the recipe (with Diana and Cindy's help) from my favorite vegan cookbook, Veganomicon. They are so worth it!!

1 3/4 cups oat flour (I pulverized oats in a blender)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup brown sugar (I used 1 tsp molasses + 1/4 cup sugar)
1/2 cup granulated sugar
1/3 cup oil (I used extra light olive oil)
1 Tbsp ground flaxseeds
1/4 cup soy milk
1 tsp vanilla
3/4 cup chocolate chips (I never go by the recipes on this. Add to taste. Meaning A LOT)

PREHEAT oven to 375 degrees
Sift together flour, baking soda, and salt. In a small bowl whisk together the flaxseed and soy milk. Add the brown sugar and granulated sugar and stir. Add in the oil and vanilla and whisk vigorously until all ingredients are emulsified (~1 minute). Mix the wet ingredients with the dry; fold in the chocolate chips. Taste the batter. Make sure it is yummy.
Drop the batter by the tablespoon onto an ungreased baking sheet, leaving space between each cookie (they do spread a bit). Bake for 10-12 minutes. While the cookies are baking, lick the bowl clean.
Remove from oven and let cool 5 minutes before transfering to cooling racks (the cookies will fall apart if you try to take them off too early.). Cookies are best consumed hot. With a glass of milk. Better with ice cream.

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