Sunday, March 11, 2012

Chocolate Chip Cookies

Just when I was on a serious roll with eating well I had to go and make chocolate chip cookies.  Seriously, sometimes I do not know why I do what I do!

For weeks I have laid off any sort of processed foods, refined sugars, white flour in favor of grains, greens and whole foods.  But, on Friday night, my son said he wanted something sweet and since we had nothing to speak of in the house we decided to bake cookies.  He wanted chocolate chip- something I have not made a vegan version of before.

We took to the Internet to find a recipe and surprising to me I did not find many recipes that received rave reviews.  We finally settled on this one which seemed to get a lot of praise. They were really, really good. And really, really easy.

The turbinado sugar gives a nice texture to the cookie and you can really taste the salt wich brings out the other flavors in the cookie. They are too good, perhaps, as I ate far too many of them, but the time with my son was most enjoyable. That makes me feel a little better about all the cookies, and next week the healthy eating starts again!

I did not change the recipe at all except that I used a whole cup of chocolate chips. After all, you really can't have too many chocolate chips!

The cookies were very well received by the whole family. They are almost gone now and already I am already thinking about the next batch.  I am going to try them again using almond milk instead of water and see how they turn out.  I will let you know!

Chocolate Chip Cookies

2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
Pinch of cinnamon
1 cup chocolate chips (I used Ghiradelli Semi Sweet)
1 cup turbinado sugar
1/2 cup vegetable oil
1 tsp vanilla
1/4 cup water

Preheat oven to 350 degrees.

In a large bowl mix the flour, baking powder, salt, cinnamon and chocolate chips.  Form a well in the center of the mixture and set aside.

In a second bowl mix the oil and sugar until well incorporated. Add the vanilla and water and mix well.  Pour the wet ingredients into the well in the dry ingredients.  Mix well until a dough forms.  The dough may appear a bit crumbly, that is ok- when you form the dough into balls it will continue to come together.

Lightly roll the cookie dough into balls and place on an ungreased baking sheet.  You should have enough dough to make 2 dozen cookies.  Bake for 5 minutes, rotate the cookie sheets and then bake for another 5-7 minutes.

Remove from the oven and allow to cool on the pan for a few minutes and then transfer cookies to a cooling rack.

Note: The cookies did not spread out like you would expect of a chocolate chip cookie. They stayed more in a ball shape, perhaps because I rolled them prior to putting them on the baking sheet as opposed to just spooning the dough onto the sheet.


  1. I like mine thick and chewy rather than thin and crispy.

    1. I tend to agree- I am more in the chewy cookie camp than the crispy cookie camp!

  2. made these this afternoon and they are delicious!!