At first, I scorned the cookies because I deemed them a terrible, horrible failure and a testament to my already dubious talent. But then, I came around. I became like the woman who says she never wants to have kids, and then she has one by accident (heyyyya!) and swears to have 50 more.
I would have 50 more batches of these little mf bites of joy.
So, if you're feeling like Wolverine today:
Then do I have a recipe for you! These are are not the overly-sugary ooey-gooey cookies your mom makes. They have a rich, full flavor and a hearty yumminess to them. If you don't like them, they also make really good ammo, so throw them at your mirror when you have your inevitable moment of self-hatred for the day!
2 cups whole wheat flour
1/4 cup canola oil
2 tsp vanilla extract
4-5 squares of bittersweet vegan baking chocolate
*Makes about 24 small cookies
-Step 1: Mix all dry ingredients together. 2 cups flour, baking soda/powder, salt.
-Next, whisk all the wet ingredients together. Almond milk, canola oil, agave syrup, vanilla. I always use Almond Breeze brand almond milk. I think the Silk kind is kind of tasteless. Almond Breeze, represent. When I made these cookies I forgot to put in the agave and realized only after they were in the oven. So I had to take them out, pouting like a 2 year old, and put it in ex post. Fail.
- Now, whisk the wet mixture into the dry slowly.
-Next, chop up 4-5 blocks of vegan baking chocolate with a good knife. As a zombie, I'm used to people coming at me with knives. But as a human, I think you should be concerned if you chop off a finger or two. Unless you're part starfish, then by all means, please send me a YouTube vid. Ps. Wolverine can regrow his fingers too.
-Now mix the shavings into the batter by hand. Yes, by hand you lazy ****.
-My dog Taz is obviously worried I am going to leave the oven on again and burn down the house.
-Last, roll all the cookies out on a greased (with canola) cookie sheet, and cook on 350 for about 13-15 mins. Normally, you'd let them in for a little less time, but since we used agave you're supposed to extend baking time by 6%. I read that off an agave manufacturer's website once, but you were fooled for a minute, weren't you? That'll teach you to trust me.
-nom nom nom nom. I left these sitting out for a day, and they really absorbed the chocolate flavor.
-Look it's a cookie-a-whirl! Sorry I have the excitement capacity of a toddler. Anyways, you're done! Go eat, and stop bothering me! *classy grin*