- 2 cups unbleached all-purpose flour and/or whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Cinnamon, to taste, optional
- 1 cup vegan semi-sweet chocolate chips or carob chips
- 1 cup turbinado or organic white or brown granulated sugar
- 1/2 cup vegetable oil at room temperature, or 1 stick melted non-hydrogenated vegan margarine
- 1 teaspoon vanilla
- 1/4 cup water, at room temperature
Preheat oven to 350 degrees F. Set out 2 ungreased cookie sheets, or line with parchment or nonstick foil. In a large bowl whisk together flour, baking powder, salt, and cinnamon if using. Stir in chips. Make a well in the center and set aside. In a medium bowl whisk together sugar and oil. Whisk in vanilla and water. Add the wet mixture to the well in the dry mixture. Using a wooden spoon or silicone spatula mix well to incorporate all ingredients but do not overwork batter. Press dough firmly into a coffee scoop, invert scoop over cookie sheet and tap the back with the back of a spoon until dough drops out. If desired, flatten dough gently. Repeat until all dough is used. Bake 9 minutes. Using two forks gently flip cookies, and rotate baking sheets. Bake 8 to 10 minutes longer. Check for doneness. When done, cookies should be a little softer than desired; they will firm up as they cool. Continue baking and checking in 2 minute increments until done. Cool on wire racks. If cookies come apart, leave them on the baking pan for 2 minutes before transferring to racks.
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