These cookies are vegan. And good for you. And delicious.
I’m not a vegan, but I do try to keep my baking vegan because I’m not looking to have butter and eggs on a regular basis. I found this recipe from Elana’s Pantry, and these cookies are great if you want something to satisfy your sweet tooth without opening up your appetite. The actual cookie is slightly bitter (due to the espresso grinds), but the chocolate chunks add a sweetness.
1 1/8 cups all-purpose flour
1 1/8 cups whole wheat flour
1/4 cup cacao powder (or unsweetened cocoa powder)
2 tablespoons decaf espresso grinds
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
3/4 cup chocolate chunks (I use Enjoy Life, which are soy-free & dairy-free)
1.Pre-heat oven to 350°.
2. Combine the dry ingredients together in a large bowl (both flours, cacao powder, espresso, baking soda, and salt).
3. In a smaller bowl, combine the oil, agave, and vanilla.
4. Add the wet ingredients to the dry ingredients. Stir in the chocolate chunks.
5. Line a baking sheet with parchment paper. Take a heaping of dough (which will be grainy), roll it into a ball, and flatten. Place on the cookie sheet. (Note: the cookies do not grow much while in the oven.)
6. Bake for 10-12 minutes. Recipe makes about 24 small cookies.
*Adapted from Elana’s Pantry.