In my experience, vegan cooking is incredibly underestimated. Beth’s and my good friend Caron over at Vegan Monster makes delicious vegan dishes and baked goods – especially baked goods. Vegan baking won me over last year when my professor at Michigan State, Adam Brown, created the best (the BEST) vegan chocolate cake. I asked for the recipe, but alas, I forgot to add baking powder, and even then I’m sure Adam neglected to mention the tablespoon of magic that undoubtedly goes in it. Caron made it and you can find the recipe here.
But this cookie recipe was not inspired by that cake, it was inspired by Caron’s amazing chocolate chip cookies. However, I changed a few of the ingredients. My version is not vegan, but simply because I did not have the vegan alternatives.
2 cups flour
2 tsps baking powder
2 tbsp cocoa powder
1/2 tsp. salt
1 tbps cinnamon (I like cinnamon)
chocolate chips (or carob chips) – as many as you like.
1/2 cup sugar
1/2 cup molasses
1/2 cup butter (or vegetable oil)
1 teaspoon vanilla
1/4 cup milk (or soy milk or water)
Set oven to 350 degrees Fahrenheit.
In a large bowl sift together the flour, baking powder, cocoa powder, salt, and cinnamon. Add the chocolate chips. In another bowl mix sugar, oil, and molasses. Add the vanilla and milk. Make a well in the center of the flour mixture and pour in the wet ingredients. Mix until just combined.
Spoon onto baking sheet and bake for 8-9 minutes.