The Hollosphere

What is it about cookies? Cookies, cookies, cookies. We love them so.

I’ve been massaging a new cookie recipe for a few months, attempting to create a really yummy vegetarian chocolate chip cookie. As usual, none of the recipes I found in my books or online were quite what I was looking for. I wanted to eliminate butter and eggs and refined sugar, as well as white flour.

Wait, what? There is nothing left, you say?! Oh ho! I say not so fast, Cookie Monster (c’mon, you know you are). Observe:

Holly’s Vegetarian Chocolate Chippers

Ingredients

Egg replacer:

• 3 Tbsp finely ground flax seeds
• 4 Tbsp water

Dry:

• 2 c. whole wheat flour
• ¼ c. vital wheat gluten
• 1 c. finely grated coconut
• ½ tsp baking soda
• 1 tsp salt

Wet:

• ½ c. corn oil
• ½ c. honey
• ¼ c. pure maple syrup
• ¼ c. dark molasses
• ¼ c. Florida Crystals natural sugar
• 1 tsp pure vanilla extract

Goodies:

• 1 package Sunspire grain-sweetened chocolate chips
• ½ c. chopped nuts of your choice (optional)

1. Preheat oven to 350 F. Lightly oil two large cookie sheets.

2. Place flax seeds and water in a small bowl and mix thoroughly. Set aside.

3. In a medium sized bowl, stir together dry ingredients. Set aside.

4. In a large bowl, stir together wet ingredients and the flax seed mixture.

5. Add half the dry ingredients at a time to the wet mixture and blend till just combined.

6. Fold in chocolate chips and nuts or other goodies (if using).

7. Scoop 2 Tbsp portions onto a cookie sheet. The cookies will spread some. Try to keep the chips in toward the center of the dough so the chocolate doesn’t scorch.

8. Bake 15-18 minutes, till desired doneness. Longer baking time will result in crispier edges, but be careful not to over bake. Let the cookies cool for 5 minutes before removing from the cookie sheet.

9. Cool completely before storing in an airtight container.

Makes: 24 cookies

These babies are chewy and yummerific enough to totally satisfy the cookie monster in anyone, so give this recipe a try. Heck, you may want to try it over and over over. Because perfecting a recipe is an excellent excuse to bake a lot of cookies. You know, in the name of science.

Bonus: Eating this dough raw is perfectly safe, since there are no raw eggs to worry about. Just don’t eat *too* much, or you might get a tummy ache anyway!