I’ve always liked vegan baking because you can lick the bowl guilt-free when you’re done due to the lack of raw eggs. Besides chocolate cake batter, cookie dough is about one of the best things in life. You know you agree with me.
But I got to thinking – What else can I do to make it even more guilt-free? Is vegan margarine really the only substitute for butter? And what to do about all that white flour?
So I came up with these simple changes. 1) Dark chocolate. Duh. 2) Turbinado instead of white sugar. Less processed, not necessarily healthier. Let’s not kid ourselves. It’s still sugar. 3) Extra virgin olive oil. 4) Cashew flour in place of half the white flour.
Boom, a magical combination. Quite frankly, I’m not going to make chocolate chunk cookies any other way now. This is THE one.
Semi-healthified Chocolate Chunk Cookies
1 cup raw cashew flour (see note below for how to make*)
1 cup regular flour
3/4 organic cane or turbinado sugar
2 tsp baking powder
1/2 tsp cinnamon (optional)
1/2 tsp salt
1/2 cup extra virgin olive oil
1/4 cup water
1 tsp. vanilla
Lots of dark chocolate chunks
Whisk dry ingredients together. Add wet ingredients and mix with spoon or hands. Add chocolate chunks last. Form into desired sizes and bake at 350F / 180C for 10-12 minutes. Dunk in milk!
*Cashew flour can easily be made in your blender by grinding down raw cashews into powder form. The measurement above is after blending.