I am not a huge fan of baking cookies, it is the one dessert I have not been very successful with but this one is an A++. I love brownies, so brownie cookies just sounded like a fantastic idea. I first discovered this wonderful idea from one of my favorite food blogs Love and Olive Oil for her cookie swap. I thought it was an amazing idea, all I needed to do was veganize it.
After searching and searching I discovered a great recipe by That's So Vegan and it was love at first sight when they were finished. They tasted amazing. I love love loved them and so did all of my coworkers. Today is the last day of work for the rest of the year, most of us anyways. I plan on coming in a few days next week to get some work done (and the extra money doesn't hurt) but overall, it is our last day of work until the new year. My last day until January 22nd because Thailand here I come! 12 days and counting.
1/3 cup unsweetened soy milk
2 tablespoons ground flax seeds
1/2 cup canola oil
1 cup organic sugar
2 teaspoons vanilla extract
1 1/2 cup all-purpose unbleached flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
For chocolate dipping
vegan chocolate chips or bars
1 teaspoon of vegetable shortening, as needed
Preheat your oven to 350º and line two baking sheets with parchment paper.
In a large bowl, mix together soy milk, flax seeds, canola oil, sugar, and vanilla until smooth.
Sift in cocoa powder, flour, baking soda, baking powder, and salt and stir until a dough forms (I recommend using a spatula to mix and fold ingredients together).
Roll the dough into about 1 1/2" balls and place them on the cookies sheets, at least 2" apart in case of spreading.
Bake for about 9-10 minutes. Let cool before dipping.
Place parchment paper out for dipped cookies. Melt chocolate and shortening in the microwave or double-boiler, make sure not to overheat the chocolate. If you're using a microwave, like I did, heat in 15-30 second increments.
Dip half of the cookies in chocolate, place on parchment paper, and add sprinkles. Let the chocolate cool and then enjoy!
Source: adapted from That's So Vegan and Love and Olive Oil
spoonula (my favorite baking utensil)