Happy Halloween! Did you trick or treat last night? Party? Dance? Smear your zebra makeup? Before this weekend concludes, let’s continue with the sugar theme.
Because sober isn’t socially alienating enough, I decided about a month ago to make the leap from long-time vegetarian to full-on vegan. It’s been in the making for a long time. My reasons? To annoy you. I kid. It’s because of the animals. THE ANIMALS!
Adjusting to a new way of eating risks the run of being unpleasant but I’ve opted to embrace the challenge on this one and experiment with baking, which I used to really enjoy and do all the time. In recent years, I haven’t tied an apron on for love or money. Let’s change that! I get after all kinds of flavors, cuisines, savory foods and comforting baked goods. My first task was tall: a perfectly soft chocolate chip cookie, sans any real dairy.
Drew stood by (and helpfully taste tested) as I worked out the kinks in the recipe. I burned the first batch to high heaven, sat disappointedly in front of the oven (with the oven light on) for another and then the third time was a charm.
Of course I’ll share the spoils with you. Gather:
Vegan Chocolate Chip Cookie Recipe:
- 2 cups of flour
- 1/2 cup of Earth Balance
- 1 cup of brown sugar
- 1 tsp of cornstarch
- 1/2 tsp baking powder
- 1/3 cup of water
- however-many-you-want dark chocolate chips
Mix all of the ingredients together in a large bowl until the texture is soft and the flour has disappeared to the touch. Douse hands in flour, roll into very small balls, place on to a baking sheet and bake at 375 for 10 minutes.
This post was shared in collaboration with our homies at Tony’s, source of all the delicious ingredients in this post. We’re in their rad blogger ambassador program.
Not a single animal sacrificed or harmed in the making of these delightful vegan treats. My Grandma Rose, whose apron I wore for this job, would be so proud. And, obviously, it helps if you have a terribly handsome dachshund to serve as a pastry chef. Thanks, Boris.