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Evolution Cookies

What you need: 

2 1/4 cups whole wheat pastry flour
1/3 cup carob or cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup Spectrum Spread ( margarine), or just plain soy margarine if you eat
hydrogenated oil...
3/4 cup raw sugar
3/4 cup sucanat, or raw sugar with molasses added
1 teaspoon vanilla extract
2 eggs worth of Ener-G Egg Replacer
1 package carob or chocolate chips
some coffee (I use decaf, you don't have to.)

What you do: 

Preheat oven to 375 degrees. Stir together the flour, carob or cocoa powder, baking soda and salt in the nearest, cleanest large bowl you can find. Throw in the margarine, vegan sugar, Sucanat, and vanilla. Take your Ener-G Egg Replacer and mix it in with coffee insted of water. Throw that in too. Stir it all around like your spoons on fire. See how its a little dry? Throw in splashes of coffee until it looks right. It should be velvety and perfect-looking. Put in your carob or chocolate chips. Mix it all around again. Eat some of the dough. Feed some to (or throw some at) the person nearest you. Mmmmmmmm.
Okay, now you're ready to cook them. Put some dough-how big do you like your cookies? howe'ver much you like-onto a cookie sheet, not too close together cause they spread like crazy. Bake for 15 minutes or until it looks right. Oooh and aaah over them a bit, they should look like perfect storebought bakery cookies. Eat them, enjoy, and have tonsofun.
I call these Evolution Cookies because they seem to be the highest form of cookie evolution. You can do anything to them and they always turn out beyond awesome. So what are you reading this for? Go make some!

Preparation Time: 
25 minutes
Cooking Time: 
Recipe Category: 


Very good recipe! We used white whole wheat flour, so they were nice and soft and not too crumbly.  Be careful if you use carob chips, because they seem a little more sensitive to heat than chocolate chips (easier to burn, maybe). This recipe somehow made absolutely TONS of cookies-- more than 2 dozen big ones, and we're not even done baking yet! I used all Sucanat, so they were very sweet. I'll cut down a bit on the sugar next time.

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