1 cup organic raw fair trade sugar from Malawi
1 cup organic locally produced honey
1 cup No. 3 dark (very dark) organic Canadian maple syrup
2 eggs worth of your favourite egg substitute (I like flax)
3 1/4 cups organic whole wheat flour (can we get that local too? Support the local farmers!!!)
1 1/4 organic fair trade cocoa powder (no child slaves were used in the production of these cookies!)
2 tsp baking soda (don't mix it up with baking powder, this doesn't work so well. I tried it once so you don't have to.)
1 tsp salt
500g organic peanut butter
a pile of organic chocolate chips (no carob! Real chocolate is vegan already!)
vanilla to taste
1 Bialetti stovetop pot of espresso (I like Starbucks Anniversary Blend, but Trung Nguyen coffee would also be good)
1/4 cup peanut oil (nice and moist)
add rice milk gradually until the dough is nice and moist.
So... mix the sugar, honey, syrup, egg substitute, vanilla and peanut butter together. Mix the dry stuff into this. It will be stiff. It probably will be too dry. Add the espresso, hot or cooled, doesn't matter. Add the espresso. Then the peanut oil. Stir slowly. Maybe don't wear clothing you can't stain. It's messy. Oh, and you'll want a Very Large Baking Bowl too. Um... where were we? Righto. It is still too dry. Add rice milk until the dough feels almost fluffy. You'll know what I mean when you see it. Then add the pile of chocolate chips. Like... 2 1/2 cups or so. Small ones.
Bake at 375 degrees. They are cooked when you can smell them really well from across the room. I never did time it to see how long it takes, but as soon as you have a really distinct chocolate cookie scent, they can come out of the oven.
Enjoy!
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