Aaaaaaaaah...yes I'm back. It's been a while since my last post and you might be wondering, "What happened???" Well, if you've been following me on Twitter or Facebook, you already know what's been going on. But for the rest of you, I've got some awesome news to share. After months and months of looking, stressing, crying, crying some more, holding my breath and crossing my fingers - FINALLY, we did it! We bought a house :-)
We're still in the process of unpacking our things and finding new places for them. And who knows when we'll be finished with everything. In due time I guess. The most important thing right now is my family has a home to call our own and we can start making new memories here. We already found the perfect spot for our Christmas tree and pretty soon we'll be leaving cookies (and rice milk) nearby for Santa.
And after patiently waiting for my new oven to arrive, I'm finally ready to get started on some holiday baking. I've been wanted to make a vegan version of my egg-free double chocolate chip cookies and after baking a few test batches, I got these cookies to be just right :-)
These double chocolate chip cookies are so decadent and so delicious, I betcha no one would believe it if you told them they were vegan. They're lightly crispy around the edges, moist and chewy in the middle and full of rich, chocolatey goodness. They kinda remind me of fudgy brownies. I like using coconut oil because they have this amazing aroma as they're baking and you can taste a hint of coconut flavor in the cookie, which I absolutely love. But if you're not particularly fond of coconut oil, you can use vegetable shortening instead.
I hope you'll enjoy these cookies as much as my family does. We can't wait for Santa to try them too :-)
Vegan Double Chocolate Chip Cookies
Yield: 4 1/2 dozen cookies
Allergy Note: contains wheat ingredients
1/2 cup coconut oil (room temperature) or vegetable shortening
1/2 cup vegetable oil
1/4 cup applesauce
1 cup cocoa powder, sifted
1 cup granulated sugar
1 cup dark brown sugar
2 tsp. vanilla extract
3 cup flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 cup vegan chocolate chips (I use either Chocolate Dream or Enjoy Life Brand)
(Variations: For peppermint chocolate, add 1/2 tsp. peppermint extract. For chocolate orange, add zest of one medium orange. For chocolate espresso, add 1 tsp. instant espresso powder)
Preheat oven to 350ºF. Line 2 to 4 cookie sheets with parchment paper or silicone baking mat.
Sift together flour, baking soda and salt; set aside. In large mixer bowl, mix together coconut oil, vegetable oil, applesauce, cocoa powder, granulated sugar, brown sugar and vanilla extract. Gradually blend dry mixture into oil/sugar mixture. Add in chocolate chips. Stir until combined. Using a cookie scoop, drop the cookie dough onto the cookie sheets about 2 inches apart. Gently press down each cookie. Bake for 10 to 12 minutes. Allow to cool for about 10 minutes before removing from cookie sheet. You can store these cookies in an airtight container in the refrigerator for up to two weeks.
Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post. These are products I personally use and wanted to share them with you :-)