I made a batch of vegan chocolate chip cookies to take along for the weekend - the perfect post-marathon indulgence - if they last that long. I'm already down about half a dozen and can't guarantee any will survive a three hour drive, not to mention the dough that didn't actually make it into the oven. (Taper must be making me hungry). This is a good chewy recipe, even if you're not vegan, but the best part is the egg-less dough - that means it's safe to eat raw by the spoonful and lick the bowl. Recommendation: freeze some small balls of unbaked dough to put in ice cream or eat as a bite size treat.
Chocolate Chip Cookies
Makes about two dozen, depending on how much raw dough you eat.
Ingredients
1/2 cup sunflower spread/butter replacement
1/2 cup cane sugar
1/2 cup brown sugar
2 tbsp water + a little more as needed while adding flour
1 2/3 cup flour
1 tsp baking powder
1/2 teaspoon salt
cinnamon
vegan chocolate chips
Directions
Preheat your oven to 180˚C. With a fork, mix "butter," sugars and water in a bowl until combined. Mix the dry ingredients and add to the sugar mixture continuing to stir until incorporated (add small amounts of water as needed). Fold in your chocolate chips. Scoop the dough onto a parchment-lined a cookie sheet and bake for 12 minutes or until the edges just start to brown.
*I like to sprinkle a little sea salt on top before baking, yum.
*I like to sprinkle a little sea salt on top before baking, yum.
