I have a sweet tooth, but it is a very picky sweet tooth. I love chocolate, but I hate candy, and I am particular about my cookies. One thing I adore is chocolate chip cookies, especially a little spoonful of dough when mixing up the batter, and with vegan cookie dough, you don’t have to worry about getting sick from eating raw egg. This is another great recipe, like last Friday’s Vegan Kid-Friendly Soup, modified from The New Farm Vegetarian Cookbook. Of course, always use organically-grown ingredients.
Preheat oven to 350 degrees.
- 1 cup whole wheat flour
- 1 1/2 cup unbleached white flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Sift flour with the baking powder and salt (I sometimes skip the sifting).
- 1 cup Sucanat (or use 1/2 cup white sugar and 1/2 cup brown sugar)
- 1/2 cup oil (or melted butter if you aren’t vegan)
- 1/4 cup water or soymilk
- 1 tsp. vanilla
In a separate bowl, stir together the Sucanat (sugar) and oil (butter). Add water (soymilk) and vanilla to this “wet” mixture and blend well. Add to the dry ingredients and stir until combined. [read the full article...]
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