[*Sunflower*]

These were REALLY good.

Best cookies ever!!! I made them with my brother. He usually eats only a couple cookies and then says he's full, but he ate at least six today and was waiting for them to come out of the oven with me because they looked (and smelled!) delicious!!

ETA: That was an understatement, they are even better than the best, my brother had a few more last night and finished the last four today, and requested I make more this afternoon. It's a super recipe!

 

[duck]

Quote:

Originally Posted by Sunny

Im a one bowl kind of gal (what can I say, I hate the clean up after baking), but I made these this morning. They were really good. And very light. The chocolate fiends in my family will love them.

I replaced the oil with unsweetened applesauce, then remembered the notes TNS made about them sticking to the pan. I just greased the sheet a little bit, let the cookies cool for 5 minutes as she suggested, and they came off the cookie sheet perfectly.

Theres a picture in the photo gallery along with all the other baking Ive been doing this week.

Sunny did you replace the entire amount of oil with applesauce? or did you add a little oil? did they become dry?

Also, is it possible to make these with rice flour? or another kind of non-wheat flour?

 

[missleigh]

Oh, I forgot about these cookies! They were so awesome the first time I made them, that I decided to make them again tonight. This time I made them huge. Sooooo good.

 

[duck]

INGREDIENTS:

------------------------------------------------

1/2 cup oil (canola, corn oil, whatever you have)

2 cups sugar

2 teaspoons vanilla (USE REAL VANILLA)

1 tablespoon + 1 teaspoon whole flax seeds

OR 2 Tbs. fresh flax seed meal

1/2 cup almond milk, soy milk or rice milk

2 cups ww pastry flour or white all purpose flour

3/4 cup dutch processed cocoa powder (unsweetend cocoa powder - Hersheys Special Dark Cocoa Powder is cheap, vegan and GOOOOOD!!!)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups vegan chocolate chips

__________________________________________________ _____________

Ok so I made these tonight, but i completely modified the recipe....wheat free and gluten free.

I also only made half the recipe so this is what I used:

2 TBSP vegetable oil

1 TBSP flax seed meal

1 tsp vanilla

1/4 cup soy milk

1/2 cup white rice flour + 1/2 cup sweet rice flour

1/3 + 2 TBSP cocoa powder

1/2 tsp baking soda

1/4 tsp salt

then for a sweetner I used brown rice syrup (~ 1/2 cup)but didnt account for the added liquid so I had to add 1 TBSP cornstarch

The batter looked kinda gross, like too liquidy still, so I added 3 TBSP oats and 1 TBSP oat bran. Then put them in the oven at 350 degrees and they were awesome. sadly I ate them all with a bunch of polenta for lunch.

Thanks for the recipe

 

[Tofu-N-Sprouts]

Quote:

Originally Posted by missleigh

Oh, I forgot about these cookies! They were so awesome the first time I made them, that I decided to make them again tonight. This time I made them huge. Sooooo good.

I LOVE the picture! What a great idea!!!

 

[missleigh]

Quote:

Originally Posted by Tofu-N-Sprouts

I LOVE the picture! What a great idea!!!

Thanks for the great recipe

Since I had a cookie for breakfast this morning (!) I noticed that these stayed more moist than the last time when I made them small. Good stuff.

 

[BethanY]

Quote:

Originally Posted by Tofu-N-Sprouts

This is my FAVORITE "Impress the Omni's" recipe... I'm sure most people who eat these cookies have never even HEARD of flax anything and they are always begging me to make more, so it can't be hurting any of them...

too true and impress the omni it did! i will definitely be making these again.

 

[Virtue23]

I made these Monday night, and packed one for a snack today

They're rich & delicious - YUM!!!

 

[estrella]

These were very, very good cookies. I sprayed the cookie sheet with cooking spray and they came off the pan just fine. It didn't make them greasy at all.

Here are the nutrition facts (if you dare to read them) for each cookie in a 36 cookie batch: 119calories, 4g fat, 1g saturated fat, 68mg sodium, 19g carbohydrate, 1g fiber, 2g protein.

 

[chiaraluna]

Ooooh, I'm definitely making these to take to D.C. when I visit some friends next weekend.

 

[GhostUser]

What if I don't have flax seed? Any suggestions?

 

[IamJen]

The flax is acting primarily as an egg replacer, so you could sub. something else. I might go with a bit of banana.

 

[GhostUser]

Okay, thanks!

 

[sassy~veg]

Add me to the list! Love them! They're very rich but that's a good thing b/c it keeps me from devouring the whole lot.

I'm taking 16 or so to a Christmas potluck for work tomorrow.

Here's to hoping the omnis love them!

Thanks for the recipe!

 

[Rani]

I made these over the weekend and they are superb. It's sort of like cookie meets brownie.

I did reduce the sugar from 2 cups to 1.5 cups and they were still plenty sweet. I found that they fell apart somewhat easily, but that's a minor issue. I think what I'll do next time is make them thicker and see if that helps since they spread out quite a bit and mine ended up a bit on the thin side. I'll add nuts next time too.

 

[sassy~veg]

same here Rani. I used 1 cup of raw sugar and a little bit of agave nectar.

They are a lot like brownie cookies

 

[MissGarbo]

Great! I reduced the sugar too. Thanks for posting TnS.

 

[Quinoa]

Thank you for the great recipe (definitely a keeper), TnS!

So delicious, they were a real success at our company's Christmas party yesterday (and I labeled them as "brownie cookies").

I reduced the (muscovado) sugar to 1.5 cups too, replaced about 1/4 cup of the flour with almond meal (leftovers from other baking), and did both the cherry & dark chocolate chips (also my favourite) and the white chocolate (vegan!) & apricots version. Since (even unvegan) chocolate chips are rare to find here, I simply chopped up some 85 % chocolate, and white rice milk chocolate for the 2nd batch, which worked just well.

 

[Quinoa]

Thank you for the great recipe (definitely a keeper), TnS!

So delicious, they were a real success at our company's Christmas party yesterday (and I labeled them as "brownie cookies").

I reduced the (muscovado) sugar to 1.5 cups too, replaced about 1/4 cup of the flour with almond meal (leftovers from other baking), and did both the cherry & dark chocolate chips (also my favourite) and the white chocolate (vegan!) & apricots version. Since (even unvegan) chocolate chips are rare to find here, I simply chopped up some 85 % chocolate, and white rice milk chocolate for the 2nd batch, which worked just well.

 

[Saz]

I made these again today! My housemate's family came to see her, and they didnt know I was going to bake any. Apparently when they were out to lunch my housemate mentioned about me being vegan and her dad said "Is she the one who makes those cookies?!". Then they came home, saw the cookies cooling on the rack, and he said "ARE THOSE THE COOKIES?!"

Lol, people seem to like them a lot! Thanks for the recipe