it's in your eyes.

I am a twentysomething high school English teacher and freelance writer.

My passions include reading, fashion, living a healthy lifestyle, cooking, writing, politics, and trying to make some sort of difference in this crazy life.

If you're interested in any of the above, follow me. You're bound to found something to like. :)

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When it comes to baking, there’s nothing worse than getting a craving for a specific food and then realizing you don’t have the proper ingredients to make it… right? I discovered today that in the case of cookies, this is actually the best thing that could possibly happen. Let me explain.

For some unknown reason, I have been craving chocolate chip cookies all day. I picked up some pre-made Nestle Tollhouse cookies in the bakery at Target when I went there with my mom earlier, and she was sweet enough to say that she would buy them and we could split them between our households. By the time she dropped me off at my apartment and left, I realized I had forgotten my half of the cookies in her van. Or perhaps she snatched them on purpose; you never know. ;)

Anyways, no biggie, right? I love to bake, so I started to mix up some old-fashioned chocolate chip cookies. Then I realized I was out of brown sugar and eggs. Argh! 

I stumbled across this recipe for vegan chocolate chip cookies and decided to try it out simply because they didn’t require my missing ingredients. Let me clarify that I do not follow a vegan lifestyle and therefore the recipes I test out on my blog are not always vegan-approved. I have toyed around with the idea of following that lifestyle; we’ll see if I ever do it. :)

Also, please note that this recipe is not healthy just because it is vegan; it just means that there are no animal products in it such as cow’s milk or eggs. Canola oil and sugar are never good for you, unfortunately! 

Here’s what you’ll need:

3/4 cup canola oil
2 cups sugar
2 tsps vanilla
1 tbsp flax seed
1 tsp flax seed
1/2 cup soymilk
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1.5 cups chocolate chips (semisweet vegan chocolate chips obviously vegan chocolate chips if you want these to be vegan)

I used Silk Pure Almond Vanilla Unsweetened Almond Milk instead of the soy milk the recipe calls for simply because I didn’t have any on hand. I was also a little low on chocolate chips, so I used just a tad shy of one cup of chocolate chips. In my opinion, that amount was more than enough, as the cookies are already very chocolatey. 

The grinding of the flaxseed might seem like a big chore; flaxseed meal is just flaxseed that’s already been ground. It comes in a small bag and is normally stocked next to flour at the grocery store; it made my job all that easier when making these cookies! :)

I also used my KitchenAid to combine the ingredients and finished mixing with a wooden spoon once I had added the chocolate chips to the dough. 

Here are the directions straight from Yummly.com:

"1. Preheat oven to 350?F.

2. Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.

3. In a large bowl, sift together cocoa, flour, baking soda and salt.

4. Cream the sugar and oil in a separate large bowl.

5. Add the flax/soy milk mixture and mix well.

6. Stir in the vanilla.

7.Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).

8. Mix in the chocolate chips.

9. Roll dough into 1” balls and flatten into disks about 1 1/2” in diameter.

10. Place on an ungreased cookie sheet about 1” apart and bake for 10 minutes.”

I’m not even quite sure how to effectively articulate in words how amazingly delectable these cookies turned out to be, so use the photos as proof of their chocolatey goodness. :) 

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