The season is beginning to change, and it's starting to get colder. Well, as cold as it gets for the Bay Area which is usually low 60s. Fall brings sweaters, Halloween, Thanksgiving, hot chocolate, and my favorite baked goods.
Not that I don't indulge in desserts during the summertime, but there is something so special about wrapping yourself in a blanket with your friends or significant other and enjoying a warm treat!
This Fall season, test your baking skills and try to make some vegan cookies. Although I am personally not a vegan, I think it would be a great idea to cater to some of my friends. They've been desperately trying to eat desserts, but do not know any vegan-friendly recipes that won't cost them a fortune. This year be a hero to your friends and bake them these vegan chocolate cookies I recently discovered online. What's even better about eating vegan cookies is that they are healthier than your average cookie which means you can eat even more! This recipe takes 20 minutes to prep and 20 minutes to cook making 18 cookies. These ingredients are accessible at your local grocery store.
Ingredients you'll need:
-1/4 cup and 2 tbsp maple syrup
-1/4 cup sugar (or use coconut sugar)
-1/4 cup vegetable oil
-2 tbsp refined coconut oil
-3 tbsp unsweetened applesauce
-1/4 cup plain, unsweetened non-dairy milk
-1 and 1/2 tbsp tapioca flour (or cornstarch)
-1 and 1/2 tbsp instant coffee
-1/2 tsp vanilla extract
-1/4 tsp almond extract
-3/4 cup all-purpose flour
-1/2 cup whole wheat pastry flour
-1/4 cup cocoa powder
-1/2 tsp baking soda
-1/2 tsp salt
Stir together the dry ingredients except for the tapioca starch or cornstarch (that will go in with the wet ingredients) in a bowl until incorporated. In a separate bowl, with a whisk or fork, stir together all of the listed wet ingredients and tapioca starch. Whisk the wet mix until it is completely smooth and has a darker appearance. Once your wet mix is entirely smooth, you can combine the dry with the wet.
It is important that you refrigerate the dough for 30 minutes. While you are waiting for the dough in the fridge, you can preheat the oven to 350 Fahrenheit and lightly grease your baking sheet. Once the dough is ready to be taken out of the fridge, you can shape them into balls two tablespoons in size and place them on your baking sheet. Depending on your preference of presentation you can flatten down your dough or leave it in a ball so that it will puff up. Bake for 9-12 or when the edges begin to crisp up, and the middle feels firm. Let the cookies cool for 10 minutes and then Viola! You have made your very first vegan chocolate cookies.
If you try this project be sure to tag us in your photo on Instagram or Facebook at Renaissance_Specialty_desserts
Note: Recipe was found online from yupitsvegan