I’m bringing backÂ Vegan Subway Copycat Double Chocolate Chip Cookies from my high school and university years.
Because they’re awesome.
I love buying presents for people. I’m pretty darn good at it. I usually know what people like, what they could use, what they really want. But this year I have no idea what’s happening. I’VE LOST MY MOJO. My gift-giving talentÂ is now a sad, mediocre-giving mill that cranks out okay presents.
Now when people come to me for gift ideas I’m speechless.
I’ve got nothing.
My roommate and my other friend have told me that they have these AMAZING gifts for me and that I’m totally going to love it. I’m excited, but now I’m stressed. I CAN’T COMPETE WITH THAT NOW. THE EXPECTATIONS ARE SO HIGH.
But you know what? I can bake cookies. Baking cookies is what calms me down. These ones are like the Subway cookies: flat, chewy, and chocolatey, but I don’t like the cookies too sweet. So I amped up the chocolate flavour and keep the sugar down so that they’re sweet enough as cookies, but this way the chocolate chips don’t blow the cookies past the sweet spot of cookie deliciousness.
These were my cookies for the Great Food Blogger Cookie Swap. I received cookies from The Bold BakerÂ (photo here) and Constellation Inspiration (photo here). I’m still waiting on my third batch of cookies because the post office lost a couple of my packages, but hopefully when I swing by today, they’ve got them in the storeroom.
I hope everyone’s gift-giving is successful and you’re not nearly as stuck for gift giving as I am.
Vegan Double Chocolate Chip Cookies
- 1/2 cup coconut oil solid
- 1/2 cup sugar
- 2 tbsp agave nectar
- 1 flax egg 1 tbsp flax meal, 3 tbsp warm water
- 1 tsp vanilla extract
- 1/2 tsp vinegar
- 2/3 cup flour
- 1/4 cup dutch process cocoa
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/3 cup dairy-free chocolate chips
- Preheat oven to 350F.
- Beat the coconut oil, sugar, and agave nectar until the coconut oil is no longer lumpy.
- In a small bowl, mix together flax meal and warm water and let stand until thickened.
- Add flax egg, vinegar and vanilla extract to the coconut oil mixture.
- Sift in flour, cocoa powder, baking soda, baking powder.
- Mix until dough forms. Fold in the chocolate chips.
- Divide into 1-inch balls and set on a lined baking pan at least 2 inches apart.
- Bake for 12-15 minutes until edges are crispy and the middle looks matte. Under-baking will ensure that they'll come out chewy.
- Remove from oven and let cool on a wire rack. Enjoy!