Espresso Chip Oatmeal Cookies and Chocolaty Crinkle Cookies
I started baking for the holidays this week and wanted to share these delicious (especially out of the freezer) recipes.
Espresso Chip Oatmeal Cookies
"From Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz
1/2 cup nondairy milk
1/2 cup canola oil
2 tbsp ground flax seeds
1/3 cup brown sugar
1/2 cup sugar
1 tsp vanilla extract
2/3 cup all-purpose flour
1/8 tsp cinnamon
2 tbsp instant espresso powder
1 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cups quick-cooking oats
3/4 cup choocolate chips
(I also added 1/2 cup chopped pecans)
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine milk, oil, flax, sugars, and vanilla. Sift in remaining dry ingredients. Fold in oats and chocolate chips and mix until all ingredients are moistened.
3. Drop generous tbsps of dough about 2 inches apart onto baking sheets. Bake for 14 minutes until cookies are slightly puffed and the edges appear dry.
4. Let cookies cool on baking sheet for 5 minutes before moving them to cooling racks.
Chocolaty Crinkle Cookies
"From Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz
For rolling cookies:
1 1/2 cups powdered sugar (I didn't use nearly this much)
1/3 cup sugar
For the dough:
3/4 cup sugar
1/3 cup canola oil
2 tbsp dark corn syrup (you may substitute brown rice syrup)
1 tsp vanilla extract
1/3 cup nondairy milk
1 tbsp ground flax seeds
1/2 cup chocolate chips, melted
1 1/4 cup + 2 tbsp all-purpose flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1. Preheat oven to 325 degrees F.
2. Sift the powdered sugar for rolling onto a plate with a rim. Pour the sugar for rolling into a small bowl. Set both aside.
3. In a large bowl, combine sugar, oil, corn syrup, vanilla, milk, flax, and melted chocolate. Sift in remaining ingredients and mix until a thick dough forms. You might have to refrigerate the dough for 15 minutes or so.
4. For each cookie, scoop a tbsp of dough and roll it into a ball. First roll the balls in the sugar to coat, and then the powdered sugar (be generous with the sugars).
5. Place sugared dough balls on a baking sheet at least 2 inches apart. Bake for 14 minutes until they are puffed and cracks have formed. Remove from oven and let cool on the baking sheet for 5 minutes before moving them to a cooling rack.