It's been a crazy last few days. The weather has gotten chilly and windy so the kids haven't gotten outside to play much. I've been taking cake orders left and right - which is so wonderful! The laundry stays piled sky-high no matter how many loads I do a day...how does that work?! Basically, we are all going stir crazy with the routines of everyday. I haven't baked with my kids in a while so we thought it would be a good idea to bake some chocolate chip cookies today.
Last month I started purchasing store bought cookies and snacks for school lunches in hopes that it would save some time in the morning throwing lunches together. I was looking for convenience but when our grocery bill increased by nearly $400.00 last month - yes you read that right! - I decided no more crackers and packaged snacks at the store. I get in these weird habits about every six months or so where I start buying packaged foods at the stores instead of baking them myself for whatever reason. However, yesterday at the store I saved over $100.00 in this last trip alone by sticking to just fresh fruits and veggies and other staples, but basically stayed away from anything packaged. I figured we could bake a batch of cookies and freeze them for lunches for a lot less than a package of cookies at the store.
Last month I started purchasing store bought cookies and snacks for school lunches in hopes that it would save some time in the morning throwing lunches together. I was looking for convenience but when our grocery bill increased by nearly $400.00 last month - yes you read that right! - I decided no more crackers and packaged snacks at the store. I get in these weird habits about every six months or so where I start buying packaged foods at the stores instead of baking them myself for whatever reason. However, yesterday at the store I saved over $100.00 in this last trip alone by sticking to just fresh fruits and veggies and other staples, but basically stayed away from anything packaged. I figured we could bake a batch of cookies and freeze them for lunches for a lot less than a package of cookies at the store.
This recipe is delicious however, I used Smart Balance Light vegan butter with flax and the cookies stuck to the pan a little, so I would recommend using Earth Balance buttery spread or buttery sticks when baking cookies. Or, use parchment paper, which is an absolute miracle in the kitchen! I was out of parchment so I just put a little muscle into getting these off the pan and they still tasted great!
Kiddos whisking the flour. I'm sure there's more on the counter and Easton's sweatshirt than the bowl.
Usually I use Ghiradelli's semi-sweet chocolate chips but I really wanted a chocolate fix so I chose the bittersweet chips with 60% cacao. Ghiradelli's semi-sweet and darker chocolate chips are naturally dairy free! It's so wonderful to go to the grocery store in my small town and find something that's dairy free. This recipe is adapted from the back of the bag of the chocolate chips.
Vegan Chocolate Chip Cookies
3 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. flaxseed meal
3 tbsp. warm water
1 cup dairy free butter
3/4 cup sugar
3/4 cup brown sugar, packed
1 tbsp. vanilla extract
1 10 oz bag dairy free chocolate chips
Preheat oven to 375 degrees. In a medium sized bowl stir flour, baking soda and salt together. Set aside. In a cup whisk together flax and water. Let thicken for 2 minutes. In a large bowl cream butter and sugars together until light and fluffy. Add flax mixture and vanilla. Beat until blended. With the mixer on low, slowly add dry ingredients. When it's almost mixed together, stop the mixer and add in chocolate chips. Stir by hand to combine. (Over stirring cookies will make them tough - we want tender cookies here!). Drop by 2 tablespoons full on ungreased cookie sheet. Bake for 14 minutes or until golden brown. Let cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. Enjoy with a large glass of coconut milk!
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. flaxseed meal
3 tbsp. warm water
1 cup dairy free butter
3/4 cup sugar
3/4 cup brown sugar, packed
1 tbsp. vanilla extract
1 10 oz bag dairy free chocolate chips
Preheat oven to 375 degrees. In a medium sized bowl stir flour, baking soda and salt together. Set aside. In a cup whisk together flax and water. Let thicken for 2 minutes. In a large bowl cream butter and sugars together until light and fluffy. Add flax mixture and vanilla. Beat until blended. With the mixer on low, slowly add dry ingredients. When it's almost mixed together, stop the mixer and add in chocolate chips. Stir by hand to combine. (Over stirring cookies will make them tough - we want tender cookies here!). Drop by 2 tablespoons full on ungreased cookie sheet. Bake for 14 minutes or until golden brown. Let cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. Enjoy with a large glass of coconut milk!