Cookin’ with Walt: Double Chocolate Vegan Intentions

When I think of Buffalo I think Vegan.  Not really, but this recipe takes its inspiration from a recipe I found on the post punk kitchen web site hence the name.   All day I was jonesing to make something with oat flour and this afternoon, out of curiosity, I brought home a half-gallon of vanilla soy milk.   Everything happens for a reason.   I had the key ingredients and the inspiration thanks to theppk.com.  One thing led to another and I made these amazing cookies.

Before I get into the recipe I want to talk a little about some of the ingredients so you know where I cam coming from.  A few years ago I was searching for healthier ingredients for cookies and OATMEAL and was at the top of the list.  Soon I was loading the magic bullet with whole quaker oats and in a few seconds, home-made oat flour. You really should write this down.  Oats are a “superfood” and home-made oat four is much more versatile and can be added to almost any baked good.

Now let’s talk about Dutch-Processed Cocoa. DPC is cocoa treated with an alkali so it is neutral where as natural unsweetened baking cocoa is acidic and so will react with baking soda to create a leavening reaction and bitterness in my opinion.  DPC is a little more delicate in flavor so I almost always use it unless the recipe specifically calls for natural.

Espresso powder is brewed and then dehydrated and ground espresso.  Use it whenever you make something that includes any form of chocolate.  When added to chocolate baked goods it intensifies the cocoa flavor and causes a reaction called mochachocolatteyaya.

Flax is another super food.  I add it, in its ground meal form, to almost every single baked good I make.  It imparts a slightly nutty flavor.

White whole wheat flour is just as good as traditional whole wheat but much more delicate and light in flavor and color.  I only use King Arthur Flour.  In this recipe the DPC, espresso powder and flax meal are all optional. The white whole wheat can be replaced with equal parts of all purpose or oat flour.  Don’t be afraid to mix it up and experiment.

Now for the recipe:

INGREDIENTS:

• 2 cups OAT FLOUR
• 2 cups WHITE WHOLE WHEAT FLOUR (all purpose or oat flour can be substituted)
• ½ cup DUTCH PROCESSED COCOA
• 2 tsp ESPRESS POWDER (optional)
• 1 tsp BAKING SODA
• 2 tsp BAKING POWDER
• 2 Tbsp GROUND FLAX MEAL
• ½ tsp SALT
• ½ cup LIGHT BROWN SUGAR
• 1 cup CANE SUGAR (white sugar is ok but I like the flavor of unrefined sugar in baked goods)
• 2/3 cups SMART BALANCE  LIGHT BUTTERY SPREAD.  (soften by leaving on counter)
• ½ cup LIGHT VANILLA SOY MILK (any soy milk or regular milk will do)
• 2 tsp VANILLA EXTRACT
• 1 EGG (sorry vegans this is why I call them Vegan Intentions.  Leave the egg out if you want it won’t change much)
• 1 cup SEMI SWEET CHOCOLATE CHIPS (optional too)

Wet batter scooped onto parchment

DIRECTIONS:

Thoroughly mix the dry ingredients together minus the chips.  Cream the sugars and fats.  In other words, mix the smart balance and sugars until they are creamy.  Then mix in the other liquid ingredients.  Combine the dry and wet and mix well.  Don’t overmix.  Fold the chocolate chips into the batter.  It will be firm but very wet and sticky.

Use a small ice cream scoop to scoop batter onto a baking sheet. Bake at 350 for 12 – 14 minutes.  I use a thick baking sheet with parchment paper so it take 14 minutes in my oven.  Let them cool on the sheet for a few minutes before you move them to the cooling rack.  They are ridiculous eaten warm with a glass of milk.  Sorry vegans but I like my milk.