Vegan Coconut Cherry Chocolate Chip Cookies!

I was introduced to Vegan baking when I tried Sophia Cacciola's chocolate chip cookies during a Michael J. Epstein Memorial Library practice session. Yes, we eat cookies and drink tea during practice! Sophia is the best cookie baker I have come across in a while. I couldn't believe how good these cookies tasted. They were actually better than the traditional egg and butter variety! What I really like is the combination of flours used to create a nice texture and maple syrup for extra sweetness! I made the straight up chocolate chip cookie and they were delicious. Then I decided to utilize some cherries in my fridge and use up some of the surplus of shredded coconut I have as a result of ordering a case instead of one bag online! The cooked cherries with chocolate are divine and the coconut... wow! It helps to keep the cookie together and adds more flavor! So, go on and enjoy these cookies without eggs and butter! You will be pleasantly surprised! I also recently made some Vegan banana muffins. Look out for the post coming soon!

Man-Size Chocolate Chip Cookies

This recipe is from Party Vegan by Robin Robertson © John Wiley and Sons, 2010.

3/4 cup Earth Balance, softened

3/4 cup light brown sugar

1/4 cup sugar

1/4 cup non-dairy milk (I used vanilla soy milk)

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 cup whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup semisweet vegan chocolate chips

1/4C cherries, pitted and chopped

1/4C shredded coconut

1. Preheat the oven to 350°F. Line two baking sheets with parchment

paper or silicone mats.

2. In a large bowl, cream together the Earth Balance and both sugars

until light and fluffy. Stir in the non-dairy milk, maple syrup, and

vanilla and mix until smooth.

3. In a separate large bowl, combine both flours, baking soda, baking

powder, and salt and mix well. Add the dry ingredients to the wet

ingredients, stirring well to combine. Fold in the chocolate chips, chopped cherries and shredded coconut.

4. Drop the dough by the heaping tablespoonful (or more) about 2

inches apart onto the prepared baking sheets. Bake until slightly

browned around the edges, 15 to 16 minutes. Cool for a few minutes

before transferring to a wire rack to cool. When completely cool,

store in an airtight container.

Makes about 24 large cookies

Enjoy!

My First Post! Chocolate Chip Cookies with Bits of Bacon

This is my contribution to the chocolate with bacon fad. I recently drove across the country to live in San Francisco for a work assignment. After one looong evening of dancing in the eclectic Mission District, I came across a man wearing an apron with a table set-up selling some tidbits to eat! Right there on the street! He had some lentil soup and little chocolate snacks called 'bacon crack'! I had to try the bacon crack.. and wow! This really was the best chocolate snack I have ever tried! I never saw him again during the two months I was in SF. I was addicted after one try. I think I went through withdrawal. I even tried to order some bacon crack online and could not get a response. I imagine he is inundated with orders! http://noshthis.com/  
I made these cookies to satisfy my addiction. They were so good that I had to mail some out to friends. Otherwise, I would have eaten them all!

Ingredients:

Yield: 4 dozen cookies

11 1/2 ounces Semi-Sweet Chocolate Chips (I used Ghirardelli)

1 cup butter or margarine, softened

3/4 cup sugar

3/4 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla (note: see next post on making your own vanilla Homemade Vanilla Extract)

2 1/4 cup unsifted flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup walnuts or pecans, chopped (optional)

Bacon Strips (3-4) - Cooked, chilled and chopped into small pieces with the fat trimmed off


Preparation: 

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown 

sugar at medium speed until creamy and lightened in color. Add eggs and vanilla. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts (optional). Drop by tablespoon onto ungreased cookie sheets. Add a few pieces of bacon to each dough ball. Bake for 9 to 11 minutes or until golden brown around the edges. Timing may vary depending on oven.  

Note: Feel free to substitute chips for Milk Chocolate, peanut butter, butterscotch, etc.. 

Enjoy!