Fully Loaded Chocolate Chip Cookies + Happy World Vegan Day!
I hope everyone had a fun Halloween! My boys loved being trick-or-treating ninjas (be sure to follow me on Instagram to see pictures!) but when we got home they were hit with the reality that most of the loot they’d collected was not vegan. Now that my middle child can read, the two older kids were scouring the labels, setting aside all non-vegan goodies to be given away. We discussed donating it all to our church, giving it to daddy (the only non-vegan in the house), or leaving it out for the Pumpkin Man from this book. Speaking to some friends last night, I heard about a “Switch Witch” who comes and collects all uneaten candy in exchange for a nice gift. Although I’m not keen on big gifts for Halloween, I am into a reward for getting rid of that candy!
Now that Halloween is behind us, there are more fun holidays to celebrate. Like World Vegan Day! Did you even know this day existed? I only recently found out about it. Basically, November 1st is globally celebrated as a day to celebrate everything vegan. This special day was created back in 1994 (the very year I met my then boyfriend-crush, now husband), by a guy named Louise Wallis. Wallis was the President of The Vegan Society (UK). I’m not exactly sure what one is supposed to do to celebrate except maybe spread the word, go to some vegan festivals and hand out vegan flyers (not!). And eat all of the vegan goodies you can get your hands on! That’s why I’ve created these Fully Loaded Chocolate Chip Cookies-in honor of today. Okay, not really because I wasn’t even really aware of this day when I made the recipe.
Fully Loaded Chocolate Chip Cookies
makes 2 1/2 dozen (2 1/2″ round) cookies
NOTE: Flattening the dough slightly before baking is recommended! Use your hands to create balls, place onto baking sheet then use the palm of your hand to gently flatten.
3 “flax eggs”: 2 Tb. ground flax seeds + 6 Tb. warm water (or use EnerG egg replacer)
1 C. Earth Balance butter, room temperature
1 1/2 C. sugar (try coconut palm or raw/turbinado)
1 tsp. pure vanilla extract
1 C. whole wheat pastry flour*
1 1/4 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 (12oz.) package vegan chocolate chips
Step 1. Preheat oven to 375F. Spray a cookie sheet with non-stick cooking spray or line with parchment paper.
Step 2. In a small bowl, prepare flax egg by stirring together ground flax seeds with warm water. Set aside to “gel” up.
Step 3. In a large bowl, beat together butter and sugars until creamy.
Step 4. Add in prepared flax eggs and vanilla, beating until well combined.
Step 5. Beat in flours, baking soda and salt until the dough is creamy. Stir in chocolate chips.
Step 6. Use a spoon and your hands to shape golf ball-sized cookies and place onto prepared cookie sheet. Gently press to flatten for best results. Bake for 9-11 minutes or until golden brown. Remove from oven and let cool for 2 minutes before removing from cookie sheet. Cool completely on wire rack before storing in air-tight container. But these are best eaten when they’re warm and gooey!
*Use all-purpose flour in place of the whole wheat if you prefer.
Do you have a fun idea for
getting rid of all that candy?
Find lots more Veggie Kids by clicking the links below!