I wish I didn’t have a million things to do because all I want to do is eat these cookies and drink a huge cup of coffee while I curl up on the couch with my two dogs and order bareMinerals from QVC. How’s that for a run-on sentence?!
I don’t even know if bM is on QVC today, but it was on yesterday. Leslie Blodgett (bareMinerals founder/CEO) posted something (on fb) about a big reveal on QVC between 3:00 and 4:00. It was 3:07 when I spotted the post. I flipped on the tube and a few minutes later, there it was in all its glory, the new bareMinerals READY SPF 20 Foundation. You bet I ordered it. On auto-delivery, no less. Once I get it and try it out, I’ll be sure to let you know what I think.
What does all that have to do with Double Chocolate Chippers? Not a thing. But don’t they look yummy?
For a vegan, wheat-free, soy-free cookie, they are pretty darn good. This is another Dreena Burton recipe, from her (very awesome) cookbook, Let Them Eat Vegan!. Once again, Dreena doesn’t disappoint. If you eat a vegan diet (or even if you don’t!) and you don’t have this cookbook yet, you GOTTA get it. Worth every penny.
It was all dark and gloomy and rainy while I was making these cookies this morning, so my step-by-step photos didn’t turn out today (I use natural light by the window, and there wasn’t any). Instead, just a few glamour shots for you (it cleared up a little just as these gems came out of the oven).
MAKES 14 to 18 COOKIES
1¼ cups light or sifted spelt flour
¼ cup unsweetened cocoa powder
3 Tbsp. unrefined sugar (I used sucanat)
⅓ cup vegan chocolate chips (use combo of dark and white chips, if you like)
¼ tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
⅓ cup pure maple syrup
1½ tsp. pure vanilla extract
¼ cup neutral-flavored oil (I used vegetable oil)
I also added ⅓ cup chopped walnuts.
Preheat oven to 350º. Line a baking sheet with parchment paper.
In a bowl, combine dry ingredients (including the chips and nuts if you’re using them). Mix well.
In a separate bowl, combine the maple syrup with the vanilla, then stir in the oil until well mixed. Add the wet mixture to the dry, and stir until just incorporated. If batter is dry, add another teaspoon of maple syrup plus 1 teaspoon of oil. Batter should be thick and somewhat moist (but not too oily), so go easy with adding extra oil.
I rolled the batter into balls (a little smaller than a golf ball), placed them on the lined sheet and then pressed them down just a little. Or you can drop by rounded tablespoons. Bake for 11 to 12 minutes.
Remove from the oven, let cookies cool on the pan for 1 minute, then transfer to a cooling rack.
Grab a good book, a glass of coconut milk and try not to eat these all at once!
What’s your favorite vegan cookie recipe?