Vegan Molasses Chocolate Chip Cookies

Vegan Molasses Chocolate Chip Cookies

If you love cookies as much as I do, there is always going to be a way to reinvent a classic. Of course, a chocolate chip cookie is something I certainly don't want to mess with for its chocolately, chewy, gooey perfection, but who said you can't add to that perfection? I made quite a few batches of these over the Christmas holidays, and they were a big hit with family and coworkers. I adapted the recipe from Food.com, with a lot of remembering how to do high school math to figure out how much molasses I could substitute for malted barley syrup. For this recipe, you'll need:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar, loosely packed
  • 1/4 cup fancy molasses
  • 1/4 cup margarine, melted
  • 1 tsp vanilla

1. Preheat the oven to 350 degrees Fahrenheit.

2. Mix together all the dry ingredients.

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3. Add all the wet ingredients to the dry ingredients and mix well.

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4. Add the chocolate chips and mix for a final time.

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5. Shape into balls (I usually shape a little less than an inch in size) and place on a cookie sheet lined with parchment paper. Flatten slightly.

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6. Bake for 10-12 minutes, or until browned around the edges.

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There is something so pleasing about looking at an overflowing plate of fresh cookies that nothing can compare to. I like how this version of the chocolate chip cookie is a little less sweet and a little more bitter and denser in flavour than average.

What are your favourite twists on the original chocolate chip cookie?

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