I am not entirely vegetarian. Some would say pescatarian, since I mostly eat legumes, fruit and vegetables, and fish (especially when I’m on my Mediterranean side of the world). I am not a vegan but I do like to add vegan recipes in our diet more often than not. Later on, for example, we will be sharing a super yummy version of vegan mac & cheese, called mac & yease, that you are going to love.
And I think you are going to love this easy, vegan, chewy version of a world-wide favorite: chocolate chip cookies. In addition, the recipe blinks an eye to the sustainable fair trade market: among the ingredients we have milk-free chocolate chips and coffee from organic, fair trade brands. So, even mother Earth is somewhat happy.
Adapted from an italian website that tries to be GOOD TO THE EARTH:
“Now I see the secret of the making of the best persons: It is to grow in the open air and to eat and sleep with the earth” — Walt Whitman
- 2 cups cake flour
- 1 cup organic brown sugar
- 1/2 cup milk-free, organic, chocolate chips
- 2 tsp baking powder
- pinch of cinnamon
- 1 tsp organic, fair trade coffee
- 1/2 tsp salt
- 1/2 cup vegetable oil (coconut oil adds a great flavour)
- 1/4 cup water
- 1 tsp vanilla
- Pre-heat the oven to 180°C (350° F).
- Mix in a bowl the dry ingredients: flour, baking powder, cinnamon, coffee, salt and chocolate chips.
- In another bowl mix brown sugar, oil, water, and vanilla.
- Combine the two without working excessively.
- Scoop the dough on a baking sheet and put into the oven for about 10 minutes.
- Let cool on a rack.
All the ingredients should be at room temperature if you want to obtain soft and fluffy cookies.
Store in a tin box if you want to keep them fresh and chewy.