Out of this world–chocolate chocolate chip cookies & a free class

Kris Siegel is a local librarian for KDL who loves to bake. That’s why she offered to leave her cookies at the supper club when she had to take off early. I was pretty excited at the prospect of having a few cookies around the house, but when I checked a half hour later, they were all gone! This was a ‘most-requested recipe.’ Thank you, Kris, for writing it up for us.

In addition, Kris is teaching a free class on veganism at three local libraries. Here are the details.

Vegan in Grand Rapids – What? Why? How?
“Curious about the vegan diet? Explore what it means to exclude meat, eggs, dairy, and animal-derived ingredients, why people eat this way, and how to shop, cook, and dine out as a vegan in Grand Rapids.” Kris plans to keep students happy by bringing food samples. Um, maybe I should repeat that. Food Samples!

The schedule: Walker Public Library on Tuesday, Oct. 9 at 6:30 pm; Alpine Township Public Library on Wednesday, October 17 at 6:30 pm; and Comstock Park Public Library on Thursday, October 18 at 7:00 pm

This is a great opportunity to go and ask questions–baking and otherwise–to explore this way of cooking and living.

Chocolate-Chocolate Chip Walnut Cookies
This recipe is adapted from the one in Veganomicon: The Ultimate Vegan Cookbook, by Isa Chandra Moskowitz & Terry Hope Romero. It’s one of my favorite vegan cookbooks. Here goes:

2 cups all-purpose flour
2/3 cup unsweetened Dutch-processed cocoa powder
1 tsp. baking powder
½ tsp. salt
2/3 cup canola oil
1 cup brown sugar
½ cup white sugar
4 tsp. ground flaxseeds
½ cup soy milk
2 tsp. vanilla extract
1 cup vegan semisweet choc. chips
1 cup chopped walnuts

1. Preheat the oven to 350 degrees. In a medium bowl, mix together the flour, cocoa, baking soda and salt.
2. In the bowl of your mixer, whisk together the oil and sugars. Add the flaxseeds, soymilk, and vanilla, and mix well.
3. Fold the dry ingredients into the wet. Add chocolate chips and walnuts. Don’t over mix.
4. Drop teaspoonfuls onto cookie sheet and bake for 8-10 minutes. Let cookies cool on cookie sheet for a few moments before you remove them to a wire rack.

Tip from cookbook: If you don’t have flaxseeds, you can leave them out. The cookies will be a bit less chewy but still yummy! (I never tried this)

Variations:
White Chocolate Chip-Cherry-Chocolate Cookies: Replace the choc. chips with white choc. chips and replace the walnuts with dried cherries.
Orange-Chocolate-Chocolate Chip Cookies: Omit the walnuts. Add 3 tsp. of finely grated orange zest to the liquid ingreds.
Chocolate-Hazelnut Cookies: Omit the choc. chips. Replace ¼ cup of the soy milk with hazelnut liqueur. Replace the walnuts with chopped, toasted hazelnuts.

Here they are close up!

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