On Chicago and Cookies...

There was the time early this summer I spent in Chicago. Mostly it was Ari who cooked for me, or we'd find ourselves at restaurants like the Chicago Diner; but, at some point, I'm not sure when, I made some pretty killer vegan chocolate chip cookies. 

 Crispy on the outside, gooey on the inside – the only kind of chocolate chip cookie for me. We had them for dessert. That was the day Ari had made the incredible Veganomicon Jambalaya – ooh la la! Oh, and for those of you who simply refuse to try anything vegan – quelle dommage! – I'm sure butter is a wonderful substitute for the Earth Balance. Although, I would just like to point out, while we're on the subject, that one does not need to be vegan to eat vegan, oui?

 

Jambalaya dinner with Ari and David in their Chicago apartment.

Vegan – Gasp! -- Chocolate Chip Cookies

inspired by a plethora of vegan chocolate chip 
cookie recipes over the course of the year

ingredients

5 tbsp Earth Balance

½ cup brown sugar

1/4 tsp pure vanilla extract

1 tbsp water

1/2 cup whole wheat pastry flour
1/3 cup oat flour (I use Bob's)

1/2 tsp organic baking powder

1/8 tsp salt

1/2 cup chocolate chips
 

Preheat oven 350 degrees.

Bowl #1: Earth Balance, sugar, vanilla. Mix well. Add water. Mix well.

Bowl #2: Flour, salt, baking powder. Mix well.

Slowly and in batches, add the contents of Bowl #2 into Bowl #1. Mix well.

Fold in chocolate chips.

Scoop cookie dough onto baking sheet.

Bake for about 15 minutes.

Let sit for a minute or two before transferring to cooling rack.