Vegan Cinnamon Chocolate Chip Cookies

A friend's mom found a recipe for vegan cinnamon espresso cookies on msnbc.com. To see the original recipe, go to http://today.msnbc.msn.com/id/46667305/ns/today-food/t/vegan-can-be-very-good-recipes-pesto-pasta-cookies/#.T2__--xWpdc. I altered the recipe a bit because I didn't feel like using espresso, so these cookies turned into just cinnamon chocolate chip cookies. You can make them small and round for a softer cookie, or flat and round for a crispier cookie. They are really good! Here's how to make them:



You will need:

• 2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup vegan butter (you could also use vegan margarine)
• 1 cup powdered sugar
• 1/2 cup packed brown sugar
• 1.5 cups semi-sweet chocolate chips
• 1/4 teaspoon vanilla extract
• 1 teaspoon water

 Preparation:


1. Preheat oven to 350 degrees.

2. In a medium bowl, mix the flour, baking powder, salt and cinnamon.

3. In a separate bowl, beat the butter, powdered sugar, vanilla extract, and water until fully combined.

4. Mix in the flour mixture 1/2 cup at a time.

5. Stir in chocolate chips.


6. Roll the dough into balls and place on a greased cookie sheet. Bake for 12-15 minutes, until the edges of the cookie are golden brown.






* For chewy cookies, just roll the dough into balls and place on the cookie sheet. If you want a crunchier cookie, flatten out the balls with a fork or the bottom of a glass so they are flat and round.

Vegan Chocolate Chip Coconut Cookies

When I studied abroad for a semester in New Zealand, I was introduced to a kind of cookie, or as they would call it, a "biscuit" called an Anzac. These biscuits are traditionally baked with golden syrup and taste like coconut. These biscuits stem from WWI, when wives of soldiers fighting for the Australia New Zealand Army Corps sent biscuits abroad--they made Anzacs because they didn't spoil easily. The cookie recipe I am making isn't a traditional Anzac, but I remembered that Anzac biscuits don't have egg in them, so they inspired my take on a vegan chocolate chip coconut cookie. Instead of egg, you boil the agave or honey (in place of golden syrup), add it to baking powder, and add this fizzy liquid to the dry ingredients. These cookies are really yummy and it's super fun watching the mixture fizz! 

You will need: 

• 1 cup oats
• ¾ cup whole wheat flour
• pinch of salt
• ¼ cup canola oil (or any oil you have)
• 3 ½ tbsp agave nectar (or honey)
• 1 tbsp boiling water
• 1 tsp baking powder
• 1 cup shredded coconut
• ¾ cup chocolate chips (or however many you want!!!)

Preparation: 

1. Preheat the oven to 375 degrees. 

2. In one bowl, mix the wheat, oats, salt, and baking powder together.

3. In a small sauce pan over low heat, mix the oil and the agave (or honey) together.

4. In a separate small bowl, add the boiling water to the baking powder and stir.

5. Add the oil and agave mixture into the bowl with the boiling water and baking powder. Stir continually until while the mixture fizzes and the liquids combine. Continue mixing until fully combined.

6.  Roll the mixture into balls and flatten with a fork (or the bottom of a glass)

7. Bake for 10-15 minutes. The cookies should be golden brown.

Enjoy!