I basically honed my baking skills as a kid by making chocolate chip cookies from an alphabet cookbook for kids. It was the only recipe I used, and they always came out perfect. I thought my mom had thrown out the cookbook, but I recently found it and I had to veganize them and make them gluten free. The result was so perfect I was astonished!
Here it is:
- 1/2 cup white vegan sugar
- 1/2 cup organic brown sugar
- 2/3 cup melted Earth Balance or refined coconut oil
- 1 tbsp flaxmeal
- 3 tbsp warm water
- 1/2 tsp baking soda
- 1 1/2 cup Bob’s Red Mill All Purpose Flour
- 6 oz vegan chocolate chips
- Preheat oven to 375 degrees F.
- Whisk flaxmeal with water in a small cup. Let sit and whisk several times until gelled.
- Mix together the sugars, melted Earth Balance or coconut oil, and flax egg.
- Stir in flour and baking soda.
- Add in chocolate chips.
- Form dough into small balls and place onto an ungreased cookie sheet. The recipe should make about 24 cookies.
- Bake for 10-12 minutes.
- Let cool and place on a cooling rack shortly after they come out of the oven.
- Enjoy ! I know I will!
Okay, I’m trying to juggle everything I’m doing with school and all that and also not feeling the last few days’ prompts. I had told myself a few days ago that even if I didn’t like the prompt, I would still write a blog entry because the point of MoFo is more about posting as many days as humanly possible for the month.
Today’s prompt was to “focus on a nutrient.” Who eats nutrients? 😛
So I’m going to do a Flashback Friday post! Since I probably have some new readers here now because of MoFo, I figured I’d flashback to a recipe I posted last MoFo! And, it just so happens I am actually making the recipe tonight! Because tomorrow my neighborhood is having a block party bbq thing, and I want to impress them with my cupcake skills (sadly I personally can’t eat them now because they have gluten in them).
Remember my raspberry lime rickey cupcakes? Well, that’s what I’m making. They were seriously my favorite before I had to give up gluten (at least I can still eat my favorite part though…the frosting!!).
I did an especially good job making the batter tonight. Sometimes I take too long and the coconut oil solidifies a bit while I’m mixing it. The trick I guess is to not use really cold almond milk and also to have everything ready and measured before I start making them (I’m impatient, what can I say?).
They look like they baked well too.
And here’s a picture from when I made them awhile ago.
Also, for my graduation speech thingy, I made these, as well as a cake made out of the batter because I forgot how much batter this makes and had doubled the recipe. Woops, but tasty.
Oh I also wore a tank top to the gym today that said “Bake the world a better place” which is so fitting for me. I didn’t take a picture though, and it’s too gross now to try and take one by putting it back on and taking one now. Haha. I will have to remember another time.