Vegan Double Chocolate Chip Cookies
8 ounces vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1 teaspoon vanilla
1/2 cup hot chocolate mix powder (I use AH! Alaska)
1/2 cup vegetable oil
1/4 cup water
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegan chocolate chips (or substitute cacao nibs or carob chips)
1 cup vegan white sugar
1/2 cup brown sugar
1. Preheat oven to 350 degrees F. Grease 2 cookie sheets or 1 cookie sheet and 2 glass pie plates with vegetable shortening. Set aside. In a small bowl, whisk or a hand blend cream cheese until completely smooth.
2. In a large bowl, mix cream cheese, vanilla, non dairy hot chocolate mix, water, and vegetable oil. Slowly mix in the flour, baking powder, salt, brown sugar, white sugar, cinnamon and chocolate chips until doughy.
3. It will get slightly messy at this point. Take a 2"x1" (or a size similar to that) chunk of cookie dough from your large bowl. roll into a ball and then with the other hand, flatten the ball into the shape of a cookie. Put the cookie on the cookie sheet. Repeat until no cookie dough is remaining.
4. Put the cookie sheets on separate trays in the oven. Rotate every 5 minutes from top to bottom, and bottom to top, also rotate the sheet so that it is the opposite of where it was- 180 degrees. This helps the cookies cook evenly. Check every couple of minutes after the rotation. They burn quickly on cookie sheets so be careful. The cookies take a little bit longer to bake on the glass pie plates. The cookies will be done when they have gotten a light brown color and a texture of a soft bagel.
If you have any comments, or questions, please let me know.
Source of recipe: This is a modified version of the "happy vegan chocolate chip cookies" on Vegweb.com submitted by Denise. I modified it to make it taste great and to a normal consistency.