I’ve neglected chocolate in my blog posts for too long now. This must stop!
It’s high-time I paid homage to my title as Chocolate-Covered Vegan. Therefore, I present you with chocolate cookies!
CCK’s Chocolate Cookies
- 2 oz unsweetened chocolate
- 1 cup sweetener
- ¼ cup oil
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- Ener-G egg replacer for 2 eggs (follow the directions on the Ener-G package)
- Powdered sugar
Preheat the oven to 350 degrees. Mix the oil, melted chocolate, and sugar together. Blend in the egg replacer, then add vanilla. Stir in flour, baking powder, and salt. You can chill the dough, but you don’t have to.
Roll the dough into little balls, then cover them with powdered sugar (have powdered sugar in a bowl, and just swirl the ball in it, then take the ball out). Set the balls on a greased cookie pan, and bake ‘em for 10-12 minutes.
These taste best when they’re fresh from the oven, so I recommend keeping the extra dough in the fridge instead of making the entire recipe at once (unless you want to eat all the cookies in one sitting… and these are so tasty that I wouldn’t blame you if you did!).