There is nothing like starting a post with an outlandishly bold claim.
Is there any truth to it?
Yes–and I can only say that because this is not my recipe! (Not that I’m ever bashful about talking up my own creations ha!)
See, this recipe comes from my mom, and they really are the best. You may remember me talking about this before here.
If you want proof, just check out the original recipe I copied down a few years ago.
Okay, you caught me; I named the cookies. But still.
Given their glory, I knew at some point, I would have to veganize these babies.
Side note: Does anyone else dislike the term veganize? I use it, but it sounds like something terrible. Terrorize. Victimize. Veganize. I don’t know. Maybe it’s just me?
But I digress.
Nothing says welcome like a plate of homemade cookies.
But before I share the recipe, I must tell you that this is a bit of an aberration for me. See, I didn’t healthify it. No agave or brown rice syrup, no oats or dried fruit, no whole wheat or spelt four.
I added the one cup of crisco, Paula Deen-style.
I definitely cringed a
little lot packing the (plant-based) lard into the measuring cup, but my goal was to stay as true to the recipe as possible; the only change I made was replacing the eggs with flax eggs.
I’m adding this disclaimer not because I feel guilty at all; these ingredients are not a part of my regular diet so I certainly don’t feel bad when I splurge.
But–for my new readers in particular (hi!)–I want to make it clear that I’m a firm believer that “healthy” desserts can taste decadent and delicious; there is no need to compromise. And I strive to show just that with many of the desserts I’ve shared on my blog. They’re not “good, for a healthy dessert.” They’re good. Period.
While these cookies are amazing, I do believe there are chocolate chip cookies out there sans white flour and crisco that would also make you swoon. And make your body happy too. Maybe one day I’ll try my hand at a batch. (In the meantime, I’ve heard good things about Katie’s “Not Guilty” Chocolate Chip Cookies.)
But today’s recipe is about happily enjoying a childhood favorite in honor of my my brother and Briana’s visit.
So, temporarily forget what I said in this post, and try these!
Courtesy of my mom!
- 1 cup crisco shortening
- 1 cup white sugar
- 1 cup brown sugar, packed (not light brown)
- 2 flax eggs (each egg is 1 Tbs ground flaxseed mixed with 3 Tbs warm water)
- 2 tsp vanilla
- 2 1/4 cup flour
- 1 tsp salt
- 1 tsp baking soda
- roughly two-thirds a bag of chocolate chips (or to taste)
1. Preheat oven to 385 degrees.
2. Haul out your Kitchen Aids or hand mixers, my friends (or prepare for an arm workout). Beat the sugars and shortening until well-combined.
2. Add in the “eggs,” one at a time as you mix, followed by the vanilla.
3. In a separate bowl, mix the flour, salt, and baking soda. (Confession: sometimes we skip this step so as not to dirty another bowl.) Add dry ingredients slowly. Mix until combined.
4. Mix in the chocolate chips.
5. Place dough in big spoonfuls on a cookie sheet. Flatten slightly (I use the bottom of a cup, wetted to it doesn’t stick).
Makes about 20 to 24 cookies, depending, of course, on how monstrous or petite you make yours.
The World’s Second Best Chocolate Chip Cookies does not have the same ring to it, though, does it?
As I’ve said before, being a vegan doesn’t mean you have to give up the foods you’ve always loved. Case in point.
It’s a beautiful thing.
Anyone who says veganism is boring, always healthy, or restrictive should realllllly have one of these cookies. Just sayin’.
And as my mom always did, I stored the leftover dough in the fridge. This way we could have freshly baked cookies (read: spoonfuls of cookie dough) whenever we wanted.
[For my cookie dough lovers out there: Skip the cookies and make my chocolate cookie dough balls instead!]
On that note.
I’m off to prep for Dave and Briana’s arrival! And perhaps bake an even fresher batch…
Any Memorial Day weekend plans?
What’s your favorite unhealthy indulgence, dessert-wise? Spill it. We all got ‘em.