It has been a rough few days in Belle Land. I don’t know about y’all, but the best medicine for crappy days is a comfy couch, snuggly cats, a sweet Mr. Husband and…. a cookie.
I started making single serving cookies in the evening. Making single-serving cookies eliminates the possibility of Sad Belle eating an entire bag and keeps Mr. Husband from having to listen to a Sad Belle with Belly Ache. Making our own cookies also means I can make mine with allergen-friendly ingredients while Mr. Husband can enjoy the goodness of sugar and butter.
Now I share with you!
Vegan Chocolate Chip Cookie for You (not them)
5 tablespoons flour (I have used quinoa flour when I want a gluten-free treat and white whole wheat flour when I feel naughty. I have also heard that oat flour works marvelously)
1/16 teaspoon baking soda (I wing-it with this as I don’t have a 1/16 measuring spoon)
1/16 teaspoon salt
2 teaspoons soy yogurt or melted vegan butter (I use 2 heaping teaspoons of full fat plain soy yogurt)
1/4 teaspoon extract of your choice (I use vanilla, but Almond would also be delicious. Or make mint chocolate chip… the variations are endless)
A little soy milk
Sweetener of your choice (I use a small squirt of Agave Nectar in mine and a bit of real sugar in Mr. Husbands)
2 tablespoons chocolate chips (I have started using vegan Carob chips as they are lower in carbohydrates)
Preheat the oven to 350. Combine the dry ingredients, then add the yogurt, vanilla and a bit of soy milk. Mix with a fork, adding more milk until it becomes a nice ball of dough. Add 2 tablespoons of chocolate chips and combine. Form into a big cookie and squish it onto a well oiled cookie sheet (since these are not full of butter you have to squish them down otherwise you will get a doughy cookie ball). Bake for 7 to 10 minutes.
Devour and wash down with milk or wine.