Cookies make everything better!


We woke up to snow in the backyard this morning.  That’s life in Southern Ontario.  I needed a boost to get me through this new turn in the weather, so I went hunting online.

I saw a chocolate chip cookie recipe on another blog*, and that got my cookie-antennae a-twitching. My husband brought home TWO Vegan cashew-butter cookies from the health food market last night, but I found them a bit too sweet and they didn’t appeal to my palate. Of course, TWO cookies is also simply not enough, so when I saw the recipe I was motivated to get off my office-chair and head to the kitchen where I made the cookies you see in the photo above.

I call them,

“Kat’s Chocolate Chip Nuggets”

Here’s what’s in them:

1 cup organic plain white flour (unbleached)
1 cup organic whole wheat flour
1/2 cup organic cane sugar
2 tsp. baking powder
1 tsp. organic cinnamon
1/2 tsp. organic ginger
1/2 tsp. sea salt
1/4 cup organic canola oil
1/4 cup organic applesauce
1 tsp vanilla
1/3 cup organic, non-gmo soy (I had some cappucino-style, so I threw that in)
1 heaping Tbsp. cashew butter
2 Tbsp. of Vegenaise (I figure, if it subs for mayo, and mayo has eggs, then, why not?)
1 cup chocolate chips

I whisked all the dry ingredients together in a large bowl, then whisked the liquid ingredients in a large measuring cup, poured it in and mixed all up with a wooden spoon, then stirred in the chocolate chips and using my hands, blended it all together.

I lined baking sheets with parchment paper, and using an ice-cream scoop, formed fairly large balls and placed them on the sheets – about 6 to a sheet. I pressed down with the tines of a fork.  You could use a little extra baking powder if you want them to spread more.

I baked the cookies at 350 degrees F, for about 12 minutes each time, and then I tossed another baking sheet on a lower rack and baked them a further two minutes (don’t want to burn the bottoms, but the cookies are pretty dense, so the extra time helps).

Easy to make and with all good stuff in them – no animal-ingredients. Yay!

And best of all, you can lick the spoon – it’s totally safe!


*I promise, when I find that recipe again, I will give the person, or persons credit.


April Snow!