colourful choc chip cookies

I've having a bit of a blah day thanks to one very high energy bill $500+ which I think must be due to a faulty appliance and being stuck on my thesis, and realising that I might not actually have it finished by our trip at the end of the year. So I decided that I needed chocolate or cookies. I didn't want to go to the shops though because that would take my procrastination into an even longer break from the thesis. I didn't have any soy milk though which most vegan choc chip cookies seem to ask for, and a slightly bigger problem I didn't have any choc chips. But I noticed on Pip's blog header the picture of her colourful choc chip cookies and realised that I had colourful choc chips that I think she used in her picture:

Pic taken from blackwoodlane website.

They are smaller than regular choc chips, but I knew that they would assist with the craving. So a quick google search found these super easy chocolate chip cookies at vegweb that didn't require any sort of milk or any sort of egg replacer. They are quite possibly the easiest vegan choc chip cookie and use two techniques that I have heard Lisa talk about using in her amazing choc chip cookies: a tiny bit of cinnamon and flipping cookies half way through the cooking time. I think these would be perfect when staying at someone else's place and wanting to bake them something without having to purchase many extra ingredients.

Happy Vegan Chocolate Chip Cookies
Ingredients

2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:

VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.

In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.

In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.

The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.

Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.


Serves: almost two dozen

Preparation time: 15 mins-10 to 12 cooking time

Mine aren't as pretty as Pip's, but this recipe doesn't really brown up in the way that regular cookies do, also they feel like they are undercooked until you leave them for about 15 minutes to harden up.