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Over the past year, I have slowly but surely been introducing my family to the wonderful world of vegan food and although they scoff at any food I describe as vegan in front of other people they have yet to have a recipe of mine that they dislike. The easiest way to their hearts has been through my desserts because who doesn’t love sugar and gooey chocolate. This was actually the first recipe I ever did for my family and by changing up an old favorite that was just as good, it not only showed them that veganism is not only sticks, nuts, and berries but can filled with some great sweets as well.
Although I am a huge advocate for eating these cookies right off the pan when the chocolate is all gooey and warm, I also love these cookies frozen which is perfect for summer time. Oddly enough, if you choose to freeze these cookies, they do not get incredibly hard and you are still able to bite through them. It does add a nice crunch to the chocolate but they are still amazing and are able to travel much farther in the insane heat that is enveloping this summer. Also, they last a whole lot longer than if you have them sitting out on the counter, not that any of your family will ever give them a chance to go bad no matter where you store them.
This recipe is probably one of the least offensive or adventurous recipes I have ever made but sometimes a classic is a good thing. The one thing I love about these cookies is if you simply change up the sprinkles it looks like you were on top of your game for any holiday or get together. Red, White and Blue for Fourth of July, Black and Orange for Halloween, Red and Green Christmas, Pastels for Easter, your school colors at a carbo feed. Even though it is just a chocolate chip cookie, for some reason, the addition of the sprinkles makes it seem as though you put in much more effort than if there weren’t.
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon flax meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup flax milk
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup earth balance vegan buttery spread
- 1/2 cup peanut butter
- 1 cup vegan chocolate chips
- 1 cup + extra rainbow sprinkles
- Preheat oven to 375 degrees Fahrenheit.
- Combine all of the dry ingredients into a large mixing bowl and stir until ingredients are evenly distributed. In a separate bowl, combine all wet ingredients together, stir, and set aside.
- Add in the butter and peanut butter to the dry ingredients and mix well until all of the ingredients begin to combine into a firm dough. Add in wet ingredients and mix again until the dough turns soft. If dough still remains firm add in 1 tablespoon at a time of flax milk until the dough is manageable.
- Once the desired consistency is reached, add in the chocolate chips and rainbow sprinkles and mix until they are both well distributed throughout the dough.
- Cover with Saran wrap and allow to refrigerate for 10 minutes or until chilled.
- After removing from the refrigerator, form the dough into 1-2 inch balls and dip into a small bowl filled with sprinkles before lying out onto a cookie sheet 1-½ inches apart from each other.
- Place in oven and allow to bake for 8-9 minutes before removing and letting cool.