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Awesome Chocolate Cookies

What you need: 

3/4 cup margarine
1 cup unrefined sugar
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
1 teaspoon vanilla
1 1/4 cups whole wheat pastry flour
1/3-1/2 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup vegan chips (peanut butter are awesome)

What you do: 

1. Preheat oven to 350 degrees F. Mix margarine and vegan sugar until creamy. Add egg replacer and vanilla.
2. In a separate bowl, blend flour, cocoa, soda, and baking powder. Add dry mixture to wet mixture and mix until everything is well blended.
3. Stir in the chips. Form balls and smash them down a little bit on an ungreased cookie sheet. Bake for 7-9 minutes until the tops are no longer gooey.
It's really important to use the purest, most unprocessed, organic ingredients you can find. It makes a huge difference in the way the cookies taste and the way they make you feel. These cookies are truly scrumptious! '

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

The end result was surprisingly smooth, & tasty.

Forgot to mention: 100% happiness from Herself & 2 children, despite no chips. The wholemeal flour meant that Herself could eat it despite her diet. Overjoyed. (-:

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anything I write has probably been said, and words cant justify how yummy these cookies are.

Must add that they turn out well even if you totally botch the recipe, like I have.

I found out that we'd run out of marg, so used some butter; no egg substitutes, so used an actual egg; no vanilla, oh well; fed the sugar through a grinder to make it fine enough. I got lucky & snagged the last of the cocoa.

The end result was surprisingly smooth, & tasty. I can't wait to try again tomorrow with proper ingredients (hello from GMT+09). They were a tiny bit gluggy (whcih I blame on the egg) but much better than I expected.

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These cookies were quite nifty. The first time I made them, I substituted olive oil w/ extra virgin olive oil for the margarine. No one else liked the results (somewhat bitter and off-tasting), but I froze them and loved them. The second time I substituted applesauce for the margarine, and a banana for the egg replacer, as well as using regular salt. (I didn't know I had any sea salt at the time. Oops..oh well.) Hence they're low-fat-always a bonus! =)
Nice and chocolatey...without being overly sweet. And extremely easy to make. Thank you for this sweet recipe!
See my photo for promising results.

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About a month ago I finally made these cookies with chocolate chips.  Absolutely amazing. You guys were right.  The chocolate chips really add  so much more. I love the soft texutre and extreme chocolate-yness!!! This is a fantastic recipe that everyone needs to try. 

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anything I write has probably been said, and words cant justify how yummy these cookies are.
thank you for bringing these into my life.  I am in debt to you.
<3

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these look like they'd be really good with banana in them! i must try them out

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allisa: You don't have to splurge too much to get vegan chocolate chips! Personally, I never buy Tropical Source, because I'm a college student and they are very expensive. Just look for any chocolate chips, even non-health food store brands, that don't contain dairy. I buy delicious $1.99 chocolate chips from Target (don't know the brand offhand), and many store brands are "accidentally vegan." I also know that one type of Ghirardelli are dairy-free, and still cheaper than Tropical Source. Anyway, I LOVE these cookies, and I think the chocolate chips make them all the more delicious!!! :-)

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I've made these cookies several times without chocolate chips (too expensive for me) and using a small banana as the egg replacer and they are amaaaazing!  One day I'll have to spend the $5.99 on some Tropical Source cc, but I can't imagine they could get much better  ;)

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I ended up using oil instead of margarine and walnuts/peanuts instead of chocolate chips and half whole wheat flour and white flour. These were too sweet for me and a bit dry...

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I *just* made these cookies...and WOW...they are SOOOO good!!  (and fast & easy!)

Because of allergies, I made some modifications:  I used mostly rye flour, mixed with some brown rice flour; applesauce in place of the egg; carob powder & carob chips (decreased sugar by almost 1/2 b/c of the carob's sweetness). 

And although rolling the dough into balls makes a more aesthetically pleasing cookie, being a single working mum, I found that dropping them onto the baking sheet by the spoonful and flattening them slightly works just fine too.

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