My dear sister is the kind of women it’s easy to be proud of. She is incredibly quirky and fun to be around, and an great photographer. She has been trying to start a business with a friend of hers and finally has been getting paying jobs. She even has a blog, showing some of her amazing work.
It is finally the kind of job she can be happy with, and I can’t wait for the day she can quit her “day job” and do this full time. I think it will be great for her.
I personally have never really been one of those people who care about how much cheese, or butter…or chocolate that I eat. But my sister is the exact opposite. She really cares about what goes into her body and how everything she does and eats effects everything around her, so she and her husband decided to become vegan. Is that the correct phrase? “Become vegan”?….Anyways, they are vegan. Which makes for an interesting challenge when it comes to Christmas cookies. You can’t go with all the ingredients you would normally choose.
I am always leery when trying “alternative” ingredients. Soy, dairy free, lactose free…none of that stuff sounds like fun. But these cookies are incredible. Even with all the special ingredients it required, they are simply amazing. You could easily use it as a healthy-ish substitute for kids, and they would never even realize all the things these cookies are lacking!
Merry Christmas, my dear sister.
Vegan Chocolate Chocolate Chip Cookies
1 cup all-purpose flour
½ cup cocoa powder
½ tsp baking soda
¼ tsp salt
10 oz dairy free chocolate chips
½ cup dairy free soy margarine
1 ½ cups organic sugar
3 tsp egg replacer mixed well with 1/3 cup hot water
½ tsp chocolate liqueur
Preheat oven 350 F. Cover cookie sheet with aluminum foil/parchment paper
Bring several inches of water to boil in a small pan or double boiler. Place ½ of the chocolate chips and the margarine in a small stainless steel bowl over the pan and stir constantly until melted and smooth.
In a medium mixing bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
In another bowl, pour the chocolate mixture and using an mixer, add the sugar, egg replacer and chocolate liqueur until well combined.
In three additions, gradually mix in the flour mixture until well combined. Fold in the remaining chocolate chips.
Drop the dough by heaping spoonfuls onto the cookie sheets, leaving about 2 inches between each cookie. place sheet in the freezer for 10 minutes.
Bake for about 14-16 minutes or until the top has cracked but the cookies are still soft. Transfer the cookies to a cooling rack and allow to cool until you can no longer resist. Enjoy.
As a small side note, I have noticed that recipes that call for both melted chocolate and cocoa powder tend to be really moist, with a richer chocolate taste. Keep that in mind when you’re looking for new recipes 🙂