To be completely fair, I did not intend this to be primarily a food blog, but food is a great common denominator with all of the people that I know. Even if a large group of people do not have the same dietary patterns, most people love a good meal, no matter what. Well, even though this is not a food blog, the title of this post is, yes, food (specifically a dessert).
I got my start in baking, at my grandmother’s house when she let me make a batch of peanut butter cookies one day, and they were not terrible, as far as I can remember. From then, I would help my parents make large holiday dinners and desserts, to making nearly all of my meals from scratch (I have yet to make breads and pastas), but I absolutely love being in a kitchen and sometimes the best way to relieve stress to force ingredients together into a cookie dough and wait for an oven do its magic, this time my oven made VEGAN CHOCOLATE COOKIES! The recipe is fairly simple, and I have a feeling that these cookies could make a great ice cream sandwich cookie *wink wink.* And, since I was absolutely in love with the vegan frosting recipe from the Vegan Desserts post, I decided what could be the harm of some excess sugar on the top of a cookie; it has been done before!
- 1⁄4 cup margarine (vegan, of course)
- 2 tablespoons oil
- 3⁄4 cup sugar
- 3 -4tablespoons water (I used three)
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup flour
- 1⁄3 cup cocoa or cacao powder
- Cream margarine, oil, sugar and 1 tbsp of water until light and fluffy; mix in remaining 2-3 tbsp of water and beat well.
- Mix dry ingredients, in a new bowl; add to margarine mixture and mix until combined.
- Refrigerate for 30 minutes to an hour (I did 45 minutes); preheat oven 400°F (200°C) and grease a cookie sheet well.
- Form into balls (I made twelve decent sized cookies, but the original recipe said 24).
- Bake for 10 minutes (should be very puffy), and frost (if you so choose).