When mid-December rolls around it's time for cookie baking! I overdid it this year but the results were outstanding. I made the bestest chocolate chip cookies ever. Check it out:
The organised version...
The reality...
The mix...
The result!
This time I tried out a new recipe and even a new twist on an old standard. Here's my recipe for the ones pictured below - they aren't too sweet and turned out pretty good!
Star's Choco Chip Cashew Cooks
ingreeds:
2¼ cups organic all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 box of Miyoko's Cultured Vegan Butter
¾ cup of organic dark brown sugar
¾ cup of organic coconut sugar
1 teaspoon organic vanilla extract
½ teaspoon water
2 Neat Eggs or egg replacer
12 ounce bag of vegan chocolate chips from Trader Joe's
½ cup crushed organic raw cashews
steps:
mix the flour, bake soda, and salt
in a separate bowl combine the butter, sugars, vanilla, and H2O
beat in the phony eggs
add the flour mixture and beat (not too much, tho)
stir in the choco chips and cashew
*either refrigerate and bake 'em the next day OR put in the fridge in between placing on sheets to bake*
bake at 350° for 9ish minutes, all depending on your oven
Stay tuned for after Christmas when I'll share the recipe for the über delicious Crinkle Crackle Christmas Cooks. Here's a sneak peek....
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