My boys love cookies – of all kinds. But my son has several food allergies, including egg, which can make baking tricky and full of trial and error. This recipe was a win for me as the baker, and my boys as the taste-testers. It’s a delicate, chewy cookie full of chocolate flavor, but contains no eggs, milk or butter.
To make these Chewy Chocolate Cookies you will need:
1/4 cup butter (I use Earth Balance Organic Spread)
2 tablespoons oil (I used sunflower)
3/4 cup sugar
3 tablespoons water
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup white wheat flour
1/3 cup cocoa powder
Here’s what you do:
Preheat the oven to 375 degrees. Grease a cookie sheet or you can use a silpat (which is what I did).
In a medium bowl combine the flour, cocoa, baking soda, and salt. In a larger bowl, cream together the vegan butter, oil, sugar and water with a handheld mixer. Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
Refrigerate the dough for 30-45 minutes so it is easier to work with. Roll the dough into balls. I rolled mine small and got about 32 cookies out of one batch of dough, but you can do larger size if you prefer. Place the balls about a 1/2 – 1 inch apart on the cookie sheet. Bake for 8-10 minutes or until the cookies have puffed up nicely.
Allow these cookies to cool for 5-10 minutes before you try to move them from the baking sheet. This helps keep them from falling apart.
Sometimes, I add chocolate chunks and mini marshmallows – makes it an extra fun cookie for the kids.
Hope you enjoy!