How’s daylight savings time treating everyone that it applies to?
It happened to be a rainy day here in Kansas City, so it just kind of went along with the loss of an hour of sleep. I happened to drink a can of very caffeinated tea right before bedtime, so I easily stayed up until waaaay too late. This week is looking amazing, though, and I’m so ready for 70 degree weather all week long!
Anyways … while it was busy being all gloomy outside, Erik and I had quite a delicious Sunday evening. It consisted of pizza made by him, and cashew ice cream and cookies made by myself! Needless to say … I’m stuffed!
Let’s get down to business, it’s cookie time! These cookies would best be described as, when sugar cookies meet chocolate chip cookies.
Vegan Chocolate Chip Sugar Cookies
Inspired by Oh She Glows
Ingredients:
Yum! These cookies have a crunchy thin edge with a chewy, chocolaty middle tasting like the perfect hybrid of sugar cookie and chocolate chip!
Enjoy,
lesley
It happened to be a rainy day here in Kansas City, so it just kind of went along with the loss of an hour of sleep. I happened to drink a can of very caffeinated tea right before bedtime, so I easily stayed up until waaaay too late. This week is looking amazing, though, and I’m so ready for 70 degree weather all week long!
Anyways … while it was busy being all gloomy outside, Erik and I had quite a delicious Sunday evening. It consisted of pizza made by him, and cashew ice cream and cookies made by myself! Needless to say … I’m stuffed!
Let’s get down to business, it’s cookie time! These cookies would best be described as, when sugar cookies meet chocolate chip cookies.
Vegan Chocolate Chip Sugar Cookies
Inspired by Oh She Glows
Ingredients:
- 6 tablespoons coconut oil, melted
- 3/4 cup organic cane sugar
- 1 EnerG egg replacer (a flax egg or chia egg would work just as well – or of course a regular egg if not vegan)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup all-purpose flour (I used WonderFlour)
- 1/4 teaspoon cinnamon
- 3/4 cup dark chocolate chips
- Preheat oven at 350 degrees.
- Mix together egg replacer, and set aside. Beat together the coconut oil, cane sugar. Add egg replacer. The mixture will be crumbly looking, but will stick together when pressed into balls.
- Beat in the vanilla extract, baking soda, sea salt, cinnamon, and flour.
- Fold in chocolate chips.
- Shape large tablespoon sized balls and place them on parchment lined baking sheet. Bake for about 10-11 minutes or until golden brown around the edges. Note: Don’t bake any amount over that time or the edges will become too crispy when cooled!
Yum! These cookies have a crunchy thin edge with a chewy, chocolaty middle tasting like the perfect hybrid of sugar cookie and chocolate chip!
Enjoy,
lesley
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