hmm...I think this thread needs more cookies. or cookie-ish things, at least. So chocolate chip ones! yay! The thing about this recipie, though, is that it doesn't always bake perfectly. Half the time they come out puffy and lovely, but the rest of the time, they get greasy and spready and crunchy and bleh. But the dough always tastes completely amazing, and since there's no eggs in it to kill me, I usually just make the batter and refrigerate/eat that. omnomnom.
3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon of flax seeds
1/2 cup soymilk
2 cups all purp flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat oven to 350 F.
Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
Roll dough into 1 inch balls and flatten into a disc that’s about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
oh, and more cookie things...they have vegan softbaked sinckerdoodle things at trader joes, which also don't have a lot of other stuff that people are allergic to, but I've forgotten what those are, as I was only looking for the veganess.