Friday, September 10, 2004

Vegan 'Mexican' Chocolate Chip Cookies

I guess basic Chocolate Chip Cookies are a good place to start... and I guess these aren't exactly "basic" because they have cocoa and cinnamon in them, but they're one of our favorites, and everyone always asks for the recipe - so I'm starting with it as my first recipe post.
The kids make these for bake sales and school events all the time, I decided to try veganizing them and after a few attempts we got it right - yay - no more eggs in this kitchen!!
I would assume they're called "Mexican" chocolate cookies is simply because of the addition of the cinnamon? Who knows, but they ARE good!

Vegan 'Mexican Chocolate Chip Cookies'

Dry Ingredients:

2 cups unbleached white flour
2 teaspoons baking soda
1/2 teaspoon sea salt
5 tablespoons cocoa powder
1/2 teaspoon cinnamon
3/4 cup semi-sweet chocolate chips

Wet ingredients:

1/3 cup water
3/4 cup turbinado sugar or raw sugar
1/4 cup brown rice syrup, dark corn syrup or agave nectar (which I have never used)
1 teaspoon REAL vanilla extract
1 tablespoon cocoa powder
1/2 cup oil

Mix the wet and dry ingredients in separate bowls, then add the wet mix to the dry mix and combine well.
Grease a baking tray.
Make one inch balls which are then flattened.
They don't spread out too much when baking.
Bake in a moderate oven at about 350F for 12-14 minutes.
Let cool on baking sheet a few moments and then remove to cooling rack.