Monday, August 8, 2011


You may have saw the title and questioned what I was talking about...
...and now you know!
Because your mouth is now watering too!

I picked up a cookbook at the library last week.  I knew I would have a reason for it soon enough.  Soon enough came yesterday afternoon, after church.  Forbes and I were planning our second "Pulling An Africa" and rather than dole out casseroles this time, we thought we would go a little lighter and more fun with a batch of cookies.
We opened the cookbook straight to the first page and started mixing together ingredients.  Things got a little messy in the kitchen.  I seem to have forgotten how to use my stand-mixer.  Luckily those photos are being held captive on Forbes' phone, so instead I just get to show you all these...
I basically used the recipe straight from the cookbook, substituting just one ingredient.  I don't think the substitution made any difference what-so-ever, the only thing I noticed was how amazing these cookies are!  You'd never know they were vegan!

Chocolate Chip Cookies
adapted from Vegan Cookies Invade Your Cookie Jar
original recipe can be found here

Makes 1 dozen large cookies, or 18 smaller ones

1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon arrowroot powder
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips

Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, milk and arrowroot powder in a mixing bowl of stand mixer. Mix really well, for about 2 minutes, until it resembles smooth caramel. Mix in the vanilla.

Add baking soda and salt and mix well.  Mix in flour 1/2 cup at a time.  You may need to use a rubber spatula (or hands) to fold in the last 1/2 cup flour.  Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for exactly 8 minutes until they are just a little browned around the edges. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
These chocolate chip cookies are absolute perfection.  Make sure to not over bake your cookies.  They may look like they are not done when you remove them from the oven, but they will continue to bake and set as they sit on the hot cookie sheet.  These chocolate chip cookies are absolute perfection.  No one will ever know they are vegan!

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