I’ve had my fair share of vegan cookies, and quite frankly, most of them just don’t do it for me. And it sucks. But most of the time, that’s when you buy an overpriced one at a health food store or you are PMS-ing, desperate for a cookie fix and trying to convince yourself that the lame granola bars you’ve fashioned out of oats and assorted pumpkin seed-esque leftovers are, in fact, cookies (they’re not. C’mon, they don’t even stay together). So when I stumbled upon this beautiful Mason Jar and recipe from the folks at Pompeian Olive Oil, I was excited to see how I could veganize it up.
Here’s the recipe they gave me:
Pompeian Chocolate Chip Cookies
In Mason Jar:
2 ¼ cups all-purpose flour
1 cup packed light brown sugar
½ cup granulated sugar
¼ cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup of bittersweet chocolate chips (Note: make sure you use non-dairy ones!)
¾ cup Pompeian Grapeseed Oil
2 large eggs
1 teaspoon vanilla extract
Grapeseed Oil Spray
1. Preheat oven to 375°F.
2. In large bowl, blend Pompeian Grapeseed Oil, eggs and vanilla. Beat until mixture
3. Add contents of mason jar; stir until mixture is thoroughly combined.
4. Spray cookie sheet with Grapeseed Oil Spray and sprinkle with flour.
5. Drop 1 tablespoon mixture onto cookie sheets, about 2 inches apart. Bake 10-11 minutes or until golden brown around edges. Repeat with remaining batter.
Makes about 4 dozen.
So what brain-pushing and crazy recipe tweaking did I have to do to make this work? Brace yourself…
Swap the 2 large eggs for 6 tablespoons water and 2 tablespoons flaxseed meal (ratio of water to flaxseed meal should be 3 tablespoons to 1; this works for pretty much any baking recipe that calls for eggs as a binder). Mix the water and flax together and stir. Let it sit for a few minutes and put your spoon back in. Behold: the mixture will take on a gummy consistency, just like eggs.
Yup. That’s it.