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Thursday, September 29, 2011

Easy Cocoa Cookies

I happened to be out of eggs when I got the whim to make cookies, so I searched for egg-free recipe ideas and created these cookies. These cookies are very soft and chewy. They actually stay soft for several days, which is lovely. For a cookie that can be made with pantry staples, they are awesome. They also happen to be vegan, so for all the vegan-ites out there - enjoy!

In large bowl, combine the following;
2 cups whole wheat pastry flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cocoa
1/2 cup chocolate chips

In medium bowl, mix together;
1/2 cup canola oil
1/4 cup water
1 tablespoon molasses

Add wet ingredients to dry ingredients. The dough will be very dry looking, just keep working the ingredients together with a wooden spoon until they come together. Resist the temptation to add more water. Using your hands, form the cookies into small balls to be baked.

Bake at 350 degrees for 8 minutes, rotating the cookie sheet at 4 minutes. Set your timer and stay near by, you do not want to over bake these cookies. Makes 2 dozen.

Next time, I am going to add 1/3 cup peanut butter in with the wet ingredients. I will omit the cocoa and decrease sugar to 2/3 cup.

 The big heart cookie was for Papa, 'cause we love him! 
(it baked 12 minutes FYI)
 Bodhi helped make the cookies.....
 and he helped eat the cookies! 

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