Chewy Vegan Chocolate Cookies!

I mentioned in my last post that I love vegan biscotti and cookies that I bake. This is the absolute truth. I have become a vegan baking fanatic! There's just something special about throwing these ingredients together and having them come out tasting freaking amazing and knowing they're completely free of animal products. I feel a bit like a magician who has just pulled off a brilliant trick. It's quite good for my ego really. I feel even better when my omni family devours them and I get to feel good about sneaking a fairly healthy treat into their days.

As promised, I said I would post recipes and pictures which is exactly what I am doing today! This recipe I stole from this link: http://www.food.com/recipe/chewy-vegan-chocolate-chocolate-chip-cookies-99094 (give credit where credit is due!) but I adjusted it slightly and this is what I came up with:

Ingredients:
- 3/4 cup canola oil
- 1 cup sugar
- 2 tsp vanilla
- 1 tbsp + 1 tsp ground flax seed
- 1 cup white all purpose flour
- 1 cup whole grain all purpose-flour (sifted to remove large pieces, you could use whole-grain pastry flour here)
- 1/2 cup non-dairy milk (I used soy)
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped raw pecans

Directions:
1. Preheat oven to 350 C
2. Add non-dairy milk and flax seed together in a small bowl, mix for thirty seconds and set aside.
3. Cream the oil and sugar in a large bowl.
4. In a separate bowl, combine the flour, cocoa powder, salt, and baking soda.
5. Add the flax mixture to the oil mixture, combine. Add the vanilla.
6. Add the dry mixture to the wet and combine.
7. Gently mix in your pecans (you could substitute pretty much anything here like the original recipe says)
8. Roll the dough into balls and place on an ungreased cookie sheet. You could flatten them out on the cookie sheet into disks, again like the original recipe, but I like 'em fat
9. Bake for 10 minutes. They will probably done after this time, be careful not to over bake!
10. Let rest for 5 minutes for cooling and then get your nom on.

P.S. Because there's no raw egg in the batter, you don't have to feel guilty about your little ones licking the spoons... as they do.

Let's just say, my altered recipe increased the fibre content and cut the sugar content by half! This recipe made for about three dozen nicely sized cookies and my family (with my help of course) gobbled them up within three days.

Get your nom on!