v:gourmet

I got this recipe from oh she glows who got it from someone who got it from someone who got it from someone else. The one thing I love about these food blogs is that these ideas – fantabulous ideas like vegan chocolate chip cookies – are like seeds being scattered across the planet taking root in the unlikeliest of places. Only to grow and be scattered once again. Like a dandelion. In fact, we got the tip from Andrew’s project manager who hails from the UK but is working here in Toronto bringing vegan chocolate chip cookies that his girlfriend made to work. I never would have imagined – back in the day when I was cooking up a batch of the non-vegan version every week to share with friends, crushes, and other motely sorts – that such a thing would be possible. But possible it is now in 2013. And you have to love it. So thanks to oh she glows and to the long list of others who have tried these, perfected them, passed them on, and so on and so on.

1 flax egg: 1 tbsp ground flax seed and 3 tbsps water

1/2 cup earth balance veggie shortening

1/2 cup brown sugar

1/4 cup cane sugar

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup whole wheat flour

3/4 cup all purpose flour

1/4 tsp cinnamon

1/2 cup dark chocolate chips

Preheat the oven to 350 degrees.

Mix the ground flax seed and water and set aside.

In a large mixing bowl blend the shortening and two sugars until well mixed and fluffy. Add the vanilla and flax seed “egg.” Blend well. Add soda, salt, flours, and cinnamon. Blend until well mixed. Stir in the dark chocolate chips.

Scoop dough in cookie-sized portions onto a baking sheet lined with parchment. Bake cookies for 8 – 10 minutes until nicely browned. Cool on a wire cooling rack and watch them disappear.