40 days and 40 nights. “Cheese? Never heard of it. Eggs? What the eff are those? They come out of what?”
This has been my mindset for the past month and a half-ish. Well, in addition to: “I’ll just eat some chocolate”. There have been highs and lows of this vegan endeavor (an example of the latter being water and cereal…I ate every bite). But the pinnacle would undoubtedly be these Double Chocolate Chip Cookies. That’s right, those words are capitalized. In fact, it’s Dr. Double Chocolate Chip Cookies, and Ph.D. on dates.
Gets that milk every time.
If there is just one thing I’ve gained from lent time, it is respect for all those vegans out there. Right and for Jesus.
Not to imply that veganism is an outrageously challenging way of life. Or that Jesus isn’t respectable (he makes vegans look pretty pathetic). Quite the contrary! Animal-part-less foods are even easier to come by than I imagined, and restaurants are more often accommodating than not (friends, too!).
There are also tons of resources out there! I would have struggled so much more if it weren’t for sites like Finding Vegan, Green Kitchen Stories and That’s So Vegan (check out our blogroll).
Plus, I made this bomb sandwich on toasted sourdough with green chiles, mango peach salsa, cucumbers, avocado, tomato, red onion and arugula. Ahhh.
As usual, I digress. Going vegan for 40 days has taught me to hit those grocery stores in advance, to eat all the freakin’ time and to be at the lake at moonlight so I can turn into a swan princess again.
Those last two were exaggerated. I eat all the time anyway, and I’m a tad shorter than Odette.
Double chocolate chip cookies are for any person with any diet. Except diabetic people. And gluten-free. Oh and those with chocolate allergies.
Well, they’re damn good.
Double Chocolate Chip Cookies
makes about 2 dozen
total time involved: 30-45 minutes
- 2 cups unbleached all-purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- a big handful of vegan chocolate chips
- 1 cup raw turbinado sugar
- 1/2 cup vegetable or canola oil (I subbed extra-virgin coconut)
- 1/4-1/2 cup room temperature water or non-dairy milk (unsweetened vanilla almond up in herr)
- 1 tbsp molasses
- 1 tsp vanilla
- Preheat oven to 350 degrees; you can set your cookie sheets on the oven so they get all cozy, too. VegWeb suggests this. I really don’t think it’s necessary but hey, YOLO!
- In a large bowl, mix flour, (probably should sift) cocoa powder, baking powder, salt and cinnamon.
- Stir chocolate chips in. Boom.
- With a not-as-large-bowl (we’ll call him Medium), get together the sugar and oil. If using coconut oil as yours truly, melt that sucker down to liquid and wait until it’s room temp.
- Throw the vanilla, molasses and water/milk (also room temp.) in the medium bowl. All right, don’t throw them. Gently toss.
- This next part is great. I formed a well out of the dry ingredients and poured the wet in the middle, because VegWeb said to (really because it looks cool).
- Combine just until the dough comes together. If you only used 1/4 cup water/milk, it may be on the dry side and need some hydration.
- Form tablespoon-size balls and scoop ’em on the sheets. Do your best not to eat them on their way to the pan. That’s just rude.
- Bake for 10-12 minutes (I took mine out at 9…heh).
- Yay chocolate chocolate cookies! Def have a drink alongside these babies.
P.S. I’m all about those sprinkles. They’re Easter-like, right?
P.P.S. Yeah, those are pillow cases. What up.