Who doesn’t love a simple chocolate chip cookie? Try this sweet and easy recipe for this week’s Meat-Free Mondays Challenge. I like to use cacao powder, a superfood, for a boost of extra chocolate flavor. Or leave it out for a more traditional chocolate chip cookie. Chocolate is a good source of magnesium and is full of antioxidants. It can also increase serotonin levels which makes us happy, but chocolate lovers already know that! Be sure to double check the ingredients, as some chocolate contains milk-fat.
Creaming is a technique that mixes butter and sugar together and helps these cookies get an extra lift. Start with room temperature butter and mix well with sugar until the mixture becomes fluffy. You can mix by hand with a rubber spatula or use a standing or hand mixture. This process should take about 5-7 minutes.
Chocolate Chip Cookies
- 1 3/4 cups all-purpose flour (I used spelt)
- 1 t. baking soda
- 1 T. cacao powder
- 1/2 t. salt
- 1 C. vegan butter
- 1/2 C. brown sugar
- 1/2 C. raw sugar
- 1 T. flax meal (missed with 3 T. warm water, let stand for at least 3 minutes)
- 1/2 C. non-dairy milk
- 1 T. vanilla extract
- 1/2 t. almond extract, optional
- 1/4 C. chopped almonds, optional
- 1/2 C. semi-sweet vegan chocolate chips
In a large bowl, mix all dry ingredients except for the chocolate chips and almonds. Cream together the sugar and butter. Add the rest of the wet ingredients. Mix wet with dry. Grease a cookie sheet and spoon batter on to sheet. Garnish with almonds, if using. Bake at 350°F for 10-12 minutes. The cookies will get firmer as they cool. Eat while they’re still warm or store them in an airtight container.
Switch It Up
- Omit chocolate chips and cacao powder for sugar cookies
- Add your favorite chopped nuts, such as macadamia, almonds or a mixture.
- Try added a little lemon zest or 1 t. lemon juice for a little extra zing.