Vegan Chocolate Chip Cookies to the Rescue!

Got a
craving for some good homemade chocolate chip cookies? If you do then
I’ve got quite an interesting recipe for you by Vegan Chocolate. What drew me to this recipe is the fact that their “Not Your
Typical Vegan Chocolate Chip Cookies” recipe has an interesting
ingredient in it…bananas! The other recipe that I found by them is
a regular “Vegan Chocolate Chip Cookie Recipe”. Take at these two
recipes and enjoy (don’t forget to substitute regular ingredients
with organic ones!):

Not Your Typical Vegan Chocolate
Chip Cookies

Ingredients:

• 3/4 cup vegetable oil
• 1/2 cup
  bananas, mashed
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2
  teaspoon ground cardamom
• 1 1/2 cups whole-wheat pastry flour
• 3/4
  cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup
  chocolate chips
• 1/2 cup walnuts, chopped

6 servings, 12
cookies, 46 minutes, 30 minutes prep

Directions:

• 1. Preheat oven to 375°F.

• 2. Combine the oil, bananas, sugar, salt and cardamom in a medium
  saucepan.

• 3. Heat over low heat for about 2 minutes, whisking to
  blend everything.

• 4. Sift together the flours and baking soda
  into a large bowl.

• 5. Mix in the banana mixture until well
  combined.

• 6. Fold in the chocolate chips and walnuts.

• 7. Drop
  onto a parchement lined or lightly oiled baking sheet.

• 8. Bake
  for 14-16 minutes, until they look slightly underdone (like other
  chocolate chips cookies, they will firm up after they are cooling).

• 9. Let rest on cookie sheet for about 5 minutes, then transfer to
  a cooling rack.

Vegan Chocolate Chip
Cookie Recipe

Ingredients:

• 2 cups
  unbleached white flour

• 2 teaspoon baking soda

• 1/2 teaspoon sea
  salt

• 5 T cocoa powder

• 1/2 teaspoon cinnamon

• 1 cup semi sweet
  chips

• 1/3 cup water

• 3/4 cup turbinado sugar

• 1/4 cup brown
  rice syrup

• 1 t vanilla extract

• 1 tablespoon cocoa powder

• 1/2
  cup olive oil

Method:

• 1. Mix dry ingredients in a
  large bowl.

• 2. In a separate bowl mix wet ingredients.

• 3.
  Add wet mix to dry mix and stir together real well. Using your hands
  is the easiest. Batter will be quite stiff, and somewhat oily.

• 4.
  Make about 1 inch / 2.5 cm balls and then form them into cylinders.
  They should be 1.5 inches / 4 cm in diameter and maybe 1/2 inch / 13
  mm thick. These won’t spread as much as traditional cookies when they
  cook.

• 5. Bake at 350F/180C for 12-14 minutes. Let cool on
  baking sheet a minute or two and transfer to wire racks or a plate to
  cool.

Makes 24 cookies.

jennl | My Bio & Articles

Jennifer is a freelance writer, and has written for various health and environmental blogs, which includes running her own green living blog. Currently she is studying to become a C++ Programmer.