But these cookies are so delightful…
It doesn’t usually snow much in the Seattle area, but this year we’ve already had one “major” (for us) snowfall over Thanksgiving and another mini one last night. So when I woke up this morning, I got to see this:
Too bad it just missed Christmas! It was still nice to see the world blanketed in white, though I’m very much not a fan of the cold.
The best way to combat the outside chill? Cookies, of course.
These cookies come from the oh-so-fabulous Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskovitz and Terry Hope Romero. That’s actually them on the cover; mine didn’t turn out quite as picturesque, but they were equally delightful. Called “Rocky Roads,” these dense, chocolatey cookies are full of crunchy almonds, sweet white chocolate chips, and of course regular chocolate chips to balance it all out. The hint of almond extract in the dough elevates the taste to a whole ‘nother level.
Should you find yourself snowed in, or even if you can get out of the house (we could), warm yourself up with a fresh batch of these. You won’t regret it.
from Vegan Cookies Invade Your Cookie Jar
Makes 24 according to them, 36 according to me.
1/2 c. nondairy milk
2 tbsp ground flaxseed
1/2 c. canola oil
1 1/4 c. sugar (I used 1 cup, and they were fine!)
2 tsp. vanilla extract
1/2 tsp. almond extract
1 1/2 c. plus 2 tbsp. all purpose flour
1/2 c. Dutch process cocoa powder (I used half Hershey’s Regular and half Special Dark)
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 c. roasted almonds, chopped
1/2 c. chocolate chips
1/2 c. vegan white chocolate chips
Preheat oven to 350 degrees and line two cookie sheets with parchment paper, or lightly grease.
In a large bowl, mix together milk, flaxseed, oil, sugar, and extracts until well combined and smooth. Sift in dry ingredients (to ensure there are no clumps of cocoa powder). Stir until combined, but do not overmix. Stir in chocolate chips of both varieties and almonds. The dough will be very wet and sticky; they say you don’t have to refrigerate it, but it’s easier to handle if you do (on the plus side, any bits that stick to your fingers are totally fair game to just be eaten plain… mmm cookie dough!).
Drop 2-tablespoon scoops of cookie dough onto sheet about 2 inches apart (they do spread!). Bake for 8-10 minutes or until spread and tops are beginning to crack. Let cool for 5 minutes on sheets, then transfer to cookie sheet.