Cooking and baking ebb and flow in my life. I am often struck with the urge to cook on a 95 degree day and have a salad on the coldest winter evening. Usually my body listens to the weather, but I enjoy the surprise whims.
Chocolate Chip Walnut Cookies
Baking has fallen to the back burner as of late and filled with cooking. I used to make these cookies for my best friend almost weekly, which fell to the wayside with work and life. I agreed to make him a batch this weekend.
The recipe is from Isa Chandra Moskowitz, brilliant vegan chef and baker. I increased the molasses and chocolate chips, along with a handful of walnuts. Walnuts are extremely high in omega-3 fatty acids. They contain anti-inflammatory properties and are traditionally thought of as brain food due to their similar shape.
Chocolate Chip Walnut Cookies
Heat oven to 350
Original Recipe: Vegan with a Vengeance by Isa Chandra Moskowitz
Makes 18-24 cookies
- 1/2 cup vegan non-hydrogenated margarine (or organic butter)
- 1/2 cup + 2 Tbsp sugar
- 3/4 Tbsp blackstrap molasses
- 1 tsp vanilla extract
- 1/4 cup unsweetened plain soy milk (more if needed)
- 1 1/4 cup white wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
- 1/2 cups chopped walnuts
-Sift together flour, baking soda, and salt in a medium bowl.
-Cream together margarine and sugar with an electric beater in a large bowl.
-Add molasses, soy milk and vanilla extract to the large bowl and mix together.
-By hand, mix dry ingredients with wet until just combined, add more soy milk if needed.
-Fold in chocolate chips and walnuts.
-Spoon dough (approximately 2 Tbsp per cookie) on the sheet 1-2 inches apart
-Bake in batches for 8-12 minutes until golden brown.
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