On Wednesday, I went food shopping and picked up ingredients to try to make Vegan Chocolate Chip Cookies (craving chocolate), Plantain & Pinto Stew w/ Parsnip Chips, and a Brown Rice Asparagus Bake (for next week). Wednesday evening I went to church and then to a friends’ apartment to help them unpack and settle into their new place. My husband and I left their apt. around 11:30 p.m. But when I got home, I really wanted to make these cookies and see if they’d satisfy my chocolate craving.
This was my first time trying to bake vegan cookies. I got the recipe from The Complete Vegan Cookbook by Geiskopf-Hadler and Toomay. It was very simple and turned out pretty yummy. The one thing we had to remember was that the Hershey’s Baking Bar was 100% Cacao, which is quite bitter. I ground the bar into smaller pieces in a blender, but incidentally ground some of it a little too finely. So when I folded it into the batter, it kind of spread throughout all of the batter-not quite in chocolate chip form. But I think it actually helped because the rest of the batter was nice and sweet and so it made the cacao taste much sweeter. Altogether, it was pretty good. It was good enough that I would never guess it had no egg, milk, or oil in it. And I definitely look forward to eating them each night for dessert. I think next time I could make them a little better though. I might switch up the recipe and make Craisin Oatmeal Cookies instead.
I will have to ask my husband how he would rate them later today. We use a scale from 0-10, anything 6 or above is “repeatable”. (I warned I’m really a novice). 10 is equivalent to a really good restaurant quality. So far most of the vegan dishes I’ve tried have come up somewhere between a 7-9 rating on our scale. That’s pretty cool given it’s coming from my meat loving, food snob husband.
Okay more to come soon…