This recipe comes to us on a bittersweet note. On the same day that this recipe was established and the photos were taken, my great grandfather passed away. I have not felt up to posting about how delicious and wonderful and magnificent these cookies are for the last couple of days, so I have waited.
Just as with any tragedy, the survivors must pick themselves back up and carry on, which I am only recently prepared to do. I didn’t want to bring anyone down by talking about such very different topics of cookies and death in the same post, but then I reminded myself that our lives are made up of these juxtapositions and that it would be better to be honest about my feelings here than to fake 100% excitement about the sweets. It’s a grave but honest reflection of our lives: the dark is contrasted by the light, the serious by the jovial.
I am not yet ready to talk intimately about some important things that have been sloshing around in my brain about my great grandpa quite yet, but I am ready to allow some light in and talk about the unimportant but somehow most important parts of life. In the category of unimportant/most important are, of course, cookies. And these ones are pretty nummy.
They are classic chocolate chunk cookies, except for amazingly vegan. They are soft and chewy, and I ate a lot more than I should have.
Thanks for tagging along, and always remember to remember the good in life.
Love to you all.
- ♥ 1/2 cup vegan butter (such as Earth Balance)
- ♥ 1/2 cup coconut oil
- ♥ 1/2 cup Stevia in the Raw
- ♥ 1 1/2 cup coconut sugar or brown sugar
- ♥ 2/3 cup unsweetened apple sauce
- ♥ 1 tablespoon vanilla extract
- ♥ 3 cups flour of choice (all purpose tested and awesome)
- ♥ 1 teaspoon baking soda
- ♥ 1/2 teaspoon salt
- ♥ 1.5-2 cups chocolate chips/chocolate chunks
- ♥ 1 cup chopped walnuts or pecans
- Preheat oven to 350 degrees.
- Cream together vegan butter, coconut oil, stevia, and coconut sugar until well combined.
- Stir in apple sauce and vanilla extract and mix well.
- Pour flour, baking soda, and salt on top of wet mixture and combine the dry ingredients together on top before combining all ingredients in bowl until cookie dough forms.
- Fold in the chocolate chips and nuts until well distributed throughout the dough.
- Spoon tablespoon-sized balls of the dough onto a cookie sheet and place in preheated oven for 12-14 minutes, until browned around the edges.
- Let them cool and gobble them up.
- ♥ Instead of 1/2 cup of vegan butter and 1/2 cup coconut oil, you could simply use 1 cup of either.
More Enjoying Earth:
- Biscotti is so dang fancy. It makes me feel like a sophisticated, novel-writing coffee connoisseur who folds her legs delicately at the ankles and always holds her pinky up while drinking her tea cup. But most of the time, I'm not fancy enough for a beautiful coffee-shop image. I like biscotti with a big…