Variety Flour Thursday: Orange Chocolate Chip Cookies (Vegan)
March 3, 2011
I seem to be suffering from the never-ending cold, complete with new and different symptoms every few days. You know how when you are sick words on pages seem to dance circles around you? And the pictures seem to jump up off the page and wander? This made it very difficult for me to research my Variety Flour Thursday pick this week, but nothing is impossible. I gathered my blankets and shuffled to the kitchen to survey my cookbooks and ingredients.
Luckily for me, I had blood oranges in the fridge and agave nectar in the pantry. I can present a cookie that is a little out of the common way, containing significantly less refined sugar than your average cookie. My mother went on an agave nectar spree last year, either buying it for everyone she knows or convincing them it’s the miracle sweetener we’ve been searching for all these years. I was a grateful recipient and used it on pancakes and in tea. I hadn’t used it to bake before this recipe and now that I’ve seen the results, I’ll try using it more often.
Orange Agave Chocolate Chip Cookies
(Recipe adapted from Vegan Cookies Invade your Cookie Jar)
Yields 2 dozen generous tablespoon size cookies
2/3 cup agave nectar
2/3 cup canola oil
2 tablespoons nondairy milk (or water in a no-milk emergency)
(Optional: 1 tablespoon ground flax seeds)
1 ½ teaspoons vanilla extract
1 tablespoon orange zest (grated zest of one orange approximately)
1 ½ cups all-purpose flour
1 cup whole wheat flour
¾ teaspoon baking soda
¼ teaspoon salt
1 cup, or 6 ounces, chocolate chips or chopped chocolate
1. Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
2. In a large bowl, whisk agave nectar, oil, nondairy milk, flax seeds if using, vanilla extract, and orange zest until smooth and homogenous.
3. Sift in flours, leavening agents, and salt. Stir to combine, until there are no flour streaks.
4. Add chocolate chips. Stir to incorporate.
5. Form cookies into generous tablespoon-sized disks. These cookies barely spread and rise only slightly, so how they look before baking will be how they look after baking.
6. Bake each sheet in the oven for 12 to 14 minutes, until the edges are slightly golden.
7. Let cookies cool on baking sheet for at least 5 minutes before removing them to a cooling rack to cool completely.
Store these cookies in an airtight container at room temperature for up to 5 days.