Ok, I know. It is so irritating that I haven’t blogged in so long! But as you know, I am working in the land of dissertations, and if I focus on my blog, I find I loose focus on my dissertation. But in the new year, I am going to try to find balance for both. I also want to start making some videos.
But I wanted to write to you now because it is Christmas, and I freaking miss Christmas cookies. I want to have my old cookies. I want to make goodies. Part of me just feels too overwhelmed with trying to veganize old cookie recipes or learn new ones, and so I just haven’t done it. But I found a recipe that will literally knock the Christmas Spirit into you. I based it on Dreena Burton’s Homestyle Chocolate Chip cookies, but I have a HUGE family, and I had to make some adjustments that would work for me and mine. They are so good my husband said we should call them “Better than Chocolate Chip Cookies.” And so we do. I hope you like them!
Better than Chocolate Chip Cookies
(Doesn’t that look like an amazing cookie?)
2 C. Flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. sugar
1/2 tsp. salt (yep you really need it)
1/3 C. maple syrup
1/3 C. agave syrup (you could also just use 2/3 C. maple syrup instead of adding agave. It depends on how you roll. Agave is cheaper, so I like to half and half it for the expense).
3 tsp. vanilla
1/2 C. Canola Oil (Yes that is a heck of a lot of oil, but you can substitute all or a portion with applesauce, but the consistency will be a little different, but if you are avoiding oil–do it).
2/3 C. Dairy Free Chocolate chips.
This is literally the easiest cookie to put together. Mix the dry ingredients. Add the wet ingredients. (I mix all the wet into one measuring cup and then pour). Bake at 350 for 11 minutes on a lightly greased cookie sheet. After a minute or two, put them on a cookie rack to cool.