When I met and married into Glenn's family, I was blessed to have his sister Ursula who made such delicious, beautiful cakes, no bakery could compare!
|My 21st Birthday|
|Lindsey baking a pie|
The rest of the us can and do bake, but it's just not our passion. I'd rather make dinner than dessert, especially since I am trying to eat more healthfully. However, there comes a time when a girl simply needs chocolate, preferably in the form of cookies, warm and fresh out of the oven. Yesterday was one of those days. Since I'm the only baker in the Ormond house, I had to break down and do it myself. Out come the cookie sheets, on goes the Kitchen-aid mixer, let's see what we can do!
Have you heard of the cooking magazine, Taste of Home? Wonderful publication, I credit it with literally teaching me to how to cook! As a busy young wife & mother, I didn't have time or energy for complicated recipes and fancy ingredients, I just wanted a good, healthy meal for my family, something besides the basic kid-friendly dishes I'd been serving. Taste of Home gave me just that, and I'm forever grateful to them for expanding my cooking horizons. However, the recipes tend to be heavy on the animal products, so I was shocked when a vegan recipe popped up in my search results! Since ToH has never let me down, I needed to search no further.
Note: I happened to have a bag of vegan chocolate chunks on hand, but if you prefer to use regular chocolate chips, that's just fine! Below is my version, you can find the original here.
Chocolate Chunk Cookies
- 1-1/4 cups packed brown sugar
- 1/2 cup canola or vegetable oil
- 6 tablespoons non-dairy milk of your choice (I use Almond Breeze)
- 1/4 cup granulated sugar (I use Sugar in the Raw)
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup dairy-free chocolate chunks (such as Enjoy Life brand)
- 1/2 cup finely chopped walnuts
- In a large bowl, beat the wet ingredients (sugars, oil, milk, applesauce & vanilla) until well blended.
- In a separate bowl, combine the dry ingredients (flour, baking soda and salt); gradually add to sugar mixture and blend well.
- Gently stir in chocolate chips and nuts; cover and refrigerate for one hour.
- Preheat oven to 375°. Cover baking sheets with parchment paper.
- Drop dough by rounded tablespoons onto parchment-lined sheets, about 2" apart.
- Bake at 375° for 10-12 minutes or until edges are lightly browned. Middle of cookies will still be soft, so be careful not to overcook.
- Cool on cookie sheets for 1 minute before removing from pans to wire racks to cool completely. (Yields about 3 dozen, depending upon size)
This is my first time baking vegan cookies, am rather pleased with the outcome! I'm happy to have found a go-to recipe for my next chocolate fix, but I don't want or need zillions of cookies in the house, so I packed up the majority and sent along with Chip to share with his workmates. Hope they (and you!) enjoy them as much as we did!
Now, back to healthy eating..tonight I'll be making a Tex-Mex version of Shepherd's Pie, hope you'll pop by later to see the results!