I felt like baking this afternoon. So I did. I felt like something with chocolate chips, and this is the first recipe I saw, so Bingo! A delicious cookie, not too sweet (because it uses agave nectar not sugar), and kind of moist, not crunchy – hubby has already had three of them tonight, so I don’t expect them to last too long in this house!
Forgive the photo – I have a new mobile phone with a new camera (unfortunately not as good as my previous one) and it doesn’t have auto-focus. Ahh well, I’ll learn!
- 2/3 cup agave nectar
- 2/3 cup canola oil (I used almond oil)
- 30 mL non-dairy milk (I used almond milk)
- 3 tsp ground flax seeds (aka linseeds)
- 1.5 tsp pure vanilla extract
- Grated zest of 1 orange (about 3 tsp of zest)
- 1.5 cups plan flour
- 1 cup wholemeal flour
- 3/4 tsp baking soda
- a generous 1/4 tsp salt
- 1 cup chocolate chips (I used Sweet William brand)
Preheat oven to 175c. Line two baking sheets with parchment paper.
In a large bowl, whisk together agave nectar, oil, non-dairy milk, flax seeds, vanilla and orange zest until smooth, about 2 mins. Sift in the plain flour, wholemeal flour, baking soda and salt and mix to form a soft dough. Fold in the chocolate chips.
Drop generously rounded tablespoons of dough 5 cm apart onto the baking sheets. Bake cookies for 12-14 mins, until the edges are golden. Let the cookies cool on the baking sheet for 5 mins, then transfer to wire racks to cool completely. Store in a tightly covered container.
Source: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero