Doesn’t the DOUBLE chocolate adjective catches your attention?
I can’t believe that I’m actually going to use these cookies as bribery…to get senior citizens to attend my workshop. Guess when there’s food available, the feet shall lead you there. I have been having difficulties getting senior residents to come to my Asian Club, a weekly event that I lead at a senior center. Perhaps some, who are non-Asian are intimidated? Like if you’re not Asian, then you would be awkward? But what about the Asian population? Most are just very inactive and their only passage is from the dining hall back to their room. I feel defeated when the attendance is sparse. Now, I’m being more proactive – hanging up poster to promote upcoming event and yes, baking goods hoping to lure some to come. Kind of like the Pavlov theory, right?
The reason I made these chocolate cookies vegan is more for convenience than dietary or ethical reasons. Sometimes I just despise whipping up butter because it just get really messy, slippery, and well, buttery. And yes, I actually don’t like the smell and taste of it and that was before I became a vegan. So when this recipe only calls for oil, I was all up for it. Though let’s be real, nothing beats a REAL cookie (made from eggs and butter and sugar), but each is unique in their own, special way, so there’s a market for both palate. Hey, it’s chocolate, what’s not to like?
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon instant coffee
3/4 cup of vegan chocolate chips
1/2 cup white sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup water (you can substitute soymilk/almond milk or other non dairy milk if you want a slightly richer flavor)
1. Preheat oven to 350F.
2. Mix dry ingredients together in a big bowl.
3. In another bowl, combine wet ingredients.
4. Gradually blend the wet into the flour mixture. Also slower add in chocolate chips. Don’t over work the dough.
5. Carefully spoon about a quarter size onto a baking sheet. Bake for 12-15 minutes.