Veganuary is going great so far. I’m definitely noticing changes in my body: my skin is clearer, I’m sleeping better and my stubborn midsection is thinning out. I poop four times a day and sometimes I crave deep dish pizza so badly that I want to cry, but generally things are great.
I’m fortunate (?) enough to be funemployed right now so I’ve been spending my endless spare time using my parents’ money to experiment with a ton of exciting new vegan recipes. The last time that I went vegan for an extended period of time, I subsisted mainly on fruit, steamed vegetables, Greek salads from Panera (hold the feta!) and Amy’s canned soups with frozen brown rice. This time around, I’m trying to better myself and improve my (frequently contentious) relationship with food by actually cooking it.
One of my recent late-night hallucinatory episodes revolved around chocolate chip cookies. Like a meth addict in withdrawal, I sat in bed shaking and dreaming of gooey chocolate chip cookies straight out of the oven as my stomach growled and demanded the sugar and butter of which I have been depriving it all year. In that moment, I decided that I needed to make some vegan cookies to keep myself from going completely insane.
These cookies definitely did the trick, although take note: they aren’t like regular chocolate chip cookies. This batch didn’t come out super sweet (which I appreciate, I haven’t been eating a lot of sugar lately so “normal” cookies would have sent me into diabetic shock) and they are more scone-like in their consistency than a gooey, buttery cookie. Ultimately, they did the trick for my sugar cravings and I can’t wait to make them again.
This is an adaptation of a recipe originally found at Taste of Home.
Danny’s Lazy Vegan Chocolate Chip Cookies
Prep time: 90 minutes, Cook time: 15ish minutes per batch
- 1 1/4 cup brown sugar
- 1/2 cup coconut oil
- 1/4 cup sugar
- 6 tablespoons unsweetened vanilla almond milk
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 2 teaspoons vanilla extract
- 2-1/4 cup of flour
- 1 teaspoon baking soda
- a few grinds of salt
- 1 cup dairy-free chocolate chips
- Combine wet ingredients into a large mixing bowl and gradually fold in dry ingredients (everything except chocolate chips) until it looks something like cookie dough.
- Fold in chocolate chips.
- Cover bowl and refrigerate for one hour.
- DON’T eat the cookie dough! It doesn’t taste anything like the baked cookies will. I almost threw them away and didn’t bother baking them because the dough tasted so boring.
- Bake at 375° for 15 minutes.
- Eat them all right off of the cookie sheet.
- These don’t spread out very much so don’t worry about leaving a ton of room between cookies on the baking sheet.
- I’m sure that most grocery stores carry vegan/dairy-free chocolate chips. In a pinch, most varieties of semi-sweet and very dark chocolate are technically vegan (although they may be processed in facilities that also process dairy products). I used Ghirardelli Semi-Sweet Chocolate Chips. While there are no ingredients listed that aren’t vegan, the label does caution that this product may contain milk…keyword: MAY. (Good enough for me!)