Cookies and rice milk. Yummy-looking huh?! I like crunchy cookies, and most vegan cookie recipes I've tried usually turn out soft and gooey which is fine if you are a squishy cookie lover. I like me some crispy.
The quest is over. I found this vegan chocolate chip cookie recipe over at Oh She Glows, and made a batch and ma cookies came out crunchalicous. Oh how I was a happy camper! The secret is olive oil and the freezer.
I added walnuts to my recipe because I love nutty cookies, and I can joke with myself that my cookies are packed with protein thus making them "healthier." Ok yes, I jest. These cookies are 20% food.
For the chocolate chips, I have fallen in love with these Semi-sweet Chocolate Mega Chunks made by Enjoy Life. These chips are vegan, gluten-free, soy-free, and kosher. They are also some of the best vegan chips I've tried. You can melt them and also make some wonderful chocolate bark.
The Mega Chunks are rather large so I chopped them up a little. The designer in me liked the idea of having odd shaped, chopped chips in my cookies. I also used soy-free Earth Balance so that the entire cookie recipe was also soy-free.
I remembered why I rarely bake cookies anymore. I can't eat just one cookie when they come fresh out of the oven. These vegan cookies were phenomenal!
Note: All photos were taken with an iPhone 4. I was really impressed how good the shots came out.
