Almost a year ago I found a recipe for vegan bacon or to be correct- Coconut bacon. I knew I had to use this to make some creative vegan recipe, but only time would tell. Fast-forward to this summer and the point where my blog is blooming and I am working to really grow an audience. With a new job, and new taste testers, I thought creating vegan bacon and chocolate chips cookies would be a fun treat to bring to the office. They were gone in about an hour. I have to think that people liked them and no one thought, “these taste like vegan shit.” On the other hand I didn’t tell people they were vegan- hey a free home-baked cookie is always awesome and the specifics are just minor details. I suppose its my small test runs to maybe one day expand my food blog experiment into something bigger or just hope that my cookie monster won’t know I’m feeding him slightly healthier nomz.
VEGAN CHOCOLATE CHUNK AND "BACON" COOKIES
- ½ cup melted coconut oil
- 1 cup light brown sugar
- 2 flax eggs (4 tablespoons ground flaxseed + 2 tablespoons water)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups all-purpose flour
- 1 cup vegan chocolate chunks
- 1 cup of vegan coconut bacon
- Make the coconut baking according to the recipe and set aside.
- While the flax egg sets up, mix together the melted coconut oil with the brown sugar until fully incorporated.
- Next mix in the vanilla. Then add in the flour, baking soda, and baking powder, until there are no lumps in the batter.
- Stir in the coconut bacon and chocolate chunks.
- Take one tablespoon of batter and place on a parchment lined baking sheet. Then place in a 350 degree oven and bake for 10-11 minutes.
- Let the cookies cool for 5 minutes before transferring to a wire rack to fully cool.