Vegan, for some reason, has come to be synonymous with "healthy", and therefore a difficult dietary change. That's probably why I don't make the switch completely. Instead I like to dabble in it. Steak tacos one night, vegan moussaka the next. I usually like everything fatty about food. Just ask Da. I squealed with delight upon locating a tub of lard during a late night shopping trip.
You'll eat one of these and think, "HA! Being vegan is a piece of cake."
Or, really, an extremely chocolate cookie.
This cookie is adapted (only very slightly) from the Veganomicon cookbook, a collection I adore. I think that veganism is one of the most time consuming styles of cooking, making it one of my favorite styles of cooking.
These cookies, though, are really simple. And I cheated. I only used one bowl to make them in, and they came out perfectly.
Amaya helped me make the cookies, so it's only fair that I feed them to her too. I should do all my food photography this way.
Chocolate Chocolate Chunk Cookies
(adapted from Chocolate-Chocolate Chip-Walnut Cookies from Veganomicon)
Makes 24 cookies
2 C flour
2/3 C Hershey's Special Dark Cocoa
1 t baking soda
1/2 t salt
2/3 C canola oil
1 1/2 C sugar
4 t ground flaxseeds
1/2 C soy milk
2 t vanilla
1 C chocolate chunks (Trader Joe's dark chocolate bars are awesome for this)
Preheat the oven to 350 degrees F. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
In a large pyrex measuring cup, mix together the oil and sugar. Add the flaxseeds, soy milk, and vanilla. Mix well.
Fold the wet ingredients into the dry ingredients. Use a fork to stir once it starts getting stiffer. Add the chocolate chunks. Mix with your hands until combined.
Line a baking sheet with a silpat or parchment paper. Scoop about 2 T out at a time, flatten into a thick disc, and place on the baking sheet about 1 inch apart.
Bake for 10 minutes, let cool for 5 minutes. Transfer to a wire rack.
I like to freeze them in ziploc bags for later eating. They get a nice chewy texture this way.