Serves- almost 2 dozen
Cook time- 10 to 12 minutes
2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
vegan chocolate or carob chips- put in as many as you like
1 cup raw sugar (turbinado)
1/2 cup Earth Balance margarine spread (can find a Trader Joe's)
1 tsp vanilla
1/4 cup of water
VERY IMPORTANT- make sure all ingredients are at room temperature. It will work if they are not all at room temperature but it works much better if they are. Also while you are pre-heating the oven set the cookie sheets you are going to use on top of the oven so they get slightly pre-heated. Preheat oven to 350 degrees.
In a large bowl mix flour, baking powder, salt and cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium bowl mix vegan sugar and vegan margarine. Mix it well. Add the vanilla then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cooking sheets, put them in the oven and bake for 10 mins.
The cookies are done when they are a little bit softer than you want them to be. They will harden up some as they cool.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
I haven't tired these cookies yet but my friend shared this recipe with me and said they are delicious!