Hi. My name is Melissa and I don’t like baking.
This has been true from the time I was 8, had mixed together some cake batter, and then was too terrified to put it in the oven.
Fast forward to last month, when I heard about the Great Food Blogger Cookie Swap.
The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgment either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.
I signed up for the online swap before I could talk myself out of it. Then, I panicked. Omg! The last time I baked cookies was the Snickerdoodle experiment that took place on Snowmageddon 2011. This was going to be interesting.
Since I’m a cookie baking novice, I had to find a recipe to follow. I found an awesome recipe in Bake and Destroy which is so easy and unbelievably vegan! Super huge THANK YOU to Joelen of What’s Cookin’ Chicago for giving me this book!
Vegans! You gotta get this book and check out BakeandDestroy.com. For the cookie swap (and also for the Chicago Food Swap, which I will recap in a few days), I followed Natalie Slater’s recipe for German’s Chocolate Cookies. I made a couple tiny changes to the recipe for two reasons: 1) I wanted them to be soy-free so that my sister could try some and 2) I was missing some ingredients.
Before I get into the recipe, I need to emphasize how great this book is. The recipes are awesome and range from breakfast to casseroles to snacks to dips and sauces. GIFT IT TO YOURSELF AND YOUR FRIENDS FOR CHRISTMAS (or just because)!
Vegan German Chocolate Cookies
adapted from Bake and Destroy
Ingredients
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 ½ cups sugar
⅔ cup vanilla almond milk or soy milk
⅔ cup canola oil
2 tablespoons ground flax meal
1 teaspoon vanilla extract
1 ⅓ cups rolled oats
¾ cup vegan chocolate chips
½ cup shredded coconut
½ cup chopped walnuts or pecans
Directions
1. Preheat oven to 350°. Line baking sheets with parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a medium bowl, whisk together the sugar, milk, oil, flax meal, and vanilla extract. Whisk for about 2 minutes, until the mixture thickens.
4. Stir the wet ingredients into the flour mixture until just mixed.
5. Fold in the oats, chocolate chips, coconut, and walnuts.
6. Drop by tablespoons (I used a cookie dough scooper thingy) onto the prepared baking sheets and bake for 10 to 12 minutes, until the edges are set up.
7. Let cool on the pans for 5 minutes, then let cool completely on the wire racks.
I was so happy with how these turned out. I may have some baking skillz after all! I got some great treats in return and will be giving kudos to my fellow food blogger cookie swappers in the coming weeks. –Melissa
