2 cups unbleached flour
2 tsps baking powder
cinnamon to taste (optional)
dark chocolate chips or vegan chocolate chips (pour to taste)
1 cup raw vegan sugar (turbinado works best)
1/4 cup canola or vegetable oil 1/4 cup of vegan butter (Earth Balance works the best)
1 teaspoon vanilla
1/4 cup water
Make sure all the ingredients are at room temperature, and put the cookie sheets on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar, oil, and vegan butter. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom,and 180 degree rotation). Bake another 5 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. If you don't think they are done, go in two minute increments until they are how you like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Serves: almost two dozen
Preparation time: 15 mins
Cooking Time: 10 to 15 minutes (4)
Vegan Chocolate Cake
¾ cup oil
2 cups sugar
1 ¼ cups soy or rice milk
1 ¼ cup water
2 tsp vanilla extract
½ cup “Soy Milk Mayo (see lunch page)”, optional
1 cup chopped walnuts
3 cups unbleached flour
2 tbsp baking soda
½ tsp salt
1 cup cocoa
1 tsp cardamom powder (optional)
½ tsp cinnamon (optional)
1 tsp allspice (optional)
½ tsp clove (optional)
Melt 3 ounces of baker’s chocolate or chocolate chips (Dark or Carob). Whisk with wet ingredients. Sift the dry ingredients separately, and then mix the dry into the wet. Grease and lightly flour a 9 x 13 inch pan. Pour in the cake mixture. Bake for about 40 minutes at 350 degrees. Let cake cool, and then glaze (3).Glaze
½ cup coffee, or espresso
1 cup sugar ½ cup margarine (or Vegan butter)
¾ cup cocoa
Whisk, then heat in a small pan on low heat for a few minutes. Pour over cake (3).