If you’ve been reading my blog for awhile, you know there is no need for deprivation in a vegan lifestyle. Holiday treats are no exception to this rule.
Now, don’t get me wrong…I come up against plenty of temptation, with most of my family members and many other individuals in my daily life that are non-vegan. It seems everywhere I turn there is a plate or basket of some sort of cookie or candy or festively decorated sugary doodad being generously offered at this time of year.
And like a lot of vegans–I wasn’t born this way. I have my share of pleasant holiday food memories. But there are so many reasons to say no to those foods that contain animal secretions. I simply refuse to endorse or support the dairy industry, no matter how small a role it may be as simply the consumer of a cookie. That is how a vegetarian became a vegan. If you want to know why I feel so strongly about this, check out the following website: http://www.chooseveg.com/dairy.asp
Decadent, sweet, chocolate treats are essential in my enjoyment of the holiday season. These cookies fit the bill, without breaking the caloric bank. They have a little less fat than some recipes out there, but they are easy to make with common pantry staples, they contain plenty of delicious chocolate and are absolutely egg and dairy-free.
Chocolate Chip Cookies
from “Vegan Planet” by Robin Robertson
2 cups unbleached, all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed light brown sugar
1/4 cup pure maple syrup
1/2 cup corn oil
Egg replacer for 2 eggs
1 teaspoon vanilla extract
1 1/2 cups semi-sweet vegan chocolate chips
1/2 cup chopped nuts of your choice (optional)
Preheat oven to 350 degrees F. Lightly oil two baking sheets.
In a medium bowl, combine wet ingredients and brown sugar and mix until well blended. Set aside. Combine dry ingredients, then add half of dry ingredients to wet, mixing just until combined. Add remaining dry ingredients, then fold in the chocolate chips and nuts (if using). Drop by spoonfuls onto prepared baking sheets, about 2 inches apart.
Bake until golden brown, 15-18 minutes. Let cool completely before storing in an airtight container. Makes about 2 dozen cookies, depending on the size of your spoon.