{veganized} Dark Chocolate Chunk Cookies

No butter!  No eggs!  No milk!

Whole wheat!  Healthy!  VEGAN!

Preface the word ‘cookies’ with any of the descriptions above and you’re bound to get more than a couple bewildered looks.  You should be prepared if skeptics run screaming from you and towards Paula Deen in need of some butter on a stick.

Don’t get me wrong, I love butter and eggs just as much as the next person, but I also like to experiment with new baking techniques.   I’m perpetually on the prowl for the Greatest Chocolate Chip Cookie Recipe Ever, so I’d feel like I’d be doing myself a disservice by not trying something new and quirky (and oh so California before I return to the Right Coast).  And these cookies are pretty damn good — just ask the kids in my office.

Veganizing this great American classic doesn’t have to be complicated — you probably have most of the ingredients in your kitchen.  If you don’t, you could absolutely substitute the vegan ingredients for the regular (or normal) ingredients.

Make these cookies and take them to your next book club gathering, dessert party, or office meeting.  Don’t tell anyone they are vegan and observe as they marvel at your amazing baking skills.  Report back.

{veganized} Dark Chocolate Chunk Cookies (slightly adapted from Emily’s recipe on Daily Garnish)

2 cups white whole wheat flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup Earth Balance buttery spread

1/2 cup organic cane sugar

1/2 cup brown sugar, loosely packed

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water; let sit for two minutes)

2 tablespoons non-dairy milk (I used So Delicious Coconut Creamer.  Coconut or almond milk would work best.)

1 teaspoon vanilla

1 cup vegan dark chocolate chunks (Whole Foods)

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.

Mix dry ingredients (flour, baking powder, salt) together and set aside.

In a stand mixer, cream together Earth Balance buttery spread with the cane sugar and brown sugar.  Once mixture is light and fluffy, add flax egg, non-dairy milk, and vanilla.  Beat until combined.

Slowly add the dry ingredients to the wet ingredients, mixing until just combined.  Fold in chocolate chips.

Scoop a dozen teaspoon-sized balls of dough onto each lined baking sheet.  Bake for 10-12 minutes until bottoms are browned and tops are golden.  If you can stand it, allow cookies to cool on a cooling rack before consuming.  ENJOY!

delish, no?


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