Monday, September 9, 2013

Giant Vegan Chocolate Chunk Cookies & Where I've Been.

Happy Monday Everyone!
I hope you had a wonderful weekend and week and weekend before that! It's been awhile since I've posted. My computer is on it's deathbed. I tried to blog a couple times, but my laptop would not have it. Today it's cooperating so I'm going to fill you in on where I've been and share a tasty cookie recipe I made this weekend. Sound good? Cool. Let's get to it then.

Sam and I have been checking out the local farmer's market scene. We've gone to three in the past week. And I may check out another tomorrow.

I bought eggs for the first time in who knows how long. And my, are they tasty! It's amazing the difference in appearance and taste when it comes to fresh vs. store bought eggs. But I suppose you could say that about anything fresh and local.

I am also LOVING that they sell kombucha at the farmer's markets here! My all-time favorite brand of kombucha is Buddah's Brew and it is so cheap when you buy it at the farmer's market. Only nine bucks to refill a growler! The best flavor in my opinion is Pineapple Super Greens (which I also bought, but is not pictured), the flavors pictured here are watermelon and peach. I should also note that not all three of these growlers are mine, that would just be ridiculous.

Saturday night Sam and I checked out Sweet Ritual, a vegan ice cream parlor! I got a waffle cone with Cookies & Cream and Biscoff Cookie flavors and Sam got a Strawberry Milkshake. I loved the Cookies & Cream flavor so much that Sam decided to buy me a pint to take home. 

Last week Sam made us tuna melts for dinner one night. I love having him around for many reasons, but one of them is that he's a great cook! I always thought tuna melts were disgusting until he made me some. He used fresh ahi tuna steaks, locally made garlic mayonnaise, and pepper jack almond cheese -so delicious! If you all are interested in the recipe, I think Sam may let me post it :-)

It probably seems like my life revolves around eating and buying food, but I swear I do go to work and sleep and study and hang out with people. It's just that for work I sell food and coffee, I study nutrition and I'm usually making or eating food when I hang out with people. I do promise that I do not sleep eat like Liz Lemon, though. 

Anyway, let's get to those cookies!

For this recipe I used two of my new favorite ingredients: whole spelt flour and coconut sugar. I like using the spelt flour because in it's whole grain form it has a bit of a nutty flavor which I think works great in baking rather than using processed white flour or strong flavored whole wheat flour. The coconut sugar I like because palms are a more sustainable source of sugar, it doesn't spike your blood sugar as much as cane sugar does and it has a slight caramel flavor that I really dig.

This is my go-to chocolate chip cookie recipe. I originally came up with it last year and it has been serving me well ever since. I altered it slightly this time using the two ingredients I mentioned above, big chocolate chunks instead of chips and I made them giant! Because let's face it, sometimes you just want a cookie the size of your face.

Giant Vegan Chocolate Chunk Cookies
  • 2 Flax Eggs (2 Tablespoons Ground Flax Seed mixed with 6 Tablespoons Warm Water)
  • 1/3 Cup Coconut Oil, softened
  • 1 Cup Coconut Sugar
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Cups Whole Spelt Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Sea Salt
  • 3/4 Cup Vegan Dark Chocolate Chunks
Makes 6 Large Cookies.
Preheat oven to 350 degrees. Make flax eggs and set aside. In a medium size bowl, mix together the coconut oil and sugar, add the flax eggs and mix well. Mix in the vanilla extract. Add in the flour, baking powder and salt, stir until combined. Stir in chocolate chunks. 
Using an ice cream scoop, spoon the cookie dough onto a cookie sheet lined with a silpat or parchment paper. Place cookie sheet in the oven for 10-12 minutes or until the cookies start to look darker on the edges. Allow to cool for at least 5 minutes before serving. Pour yourself a tall glass of almond milk and enjoy a freshly baked chocolate chip cookie.

What have you been up to this past week?
Do you have a computer brand you would recommend to someone in the market for one?
Do you enjoy going to farmer's markets? Do you have a favorite?


  1. You covered most of what I did this past week already, but I also typed up my first contribution to thus awesome blog that I follow...I wonder what happened to it... O_O

  2. Where can I find that spelt flour and if I can't find it, do I use the same amount of the regular flour.

    1. You should be able to find the spelt flour in any natural food store. Whole Foods, Sprouts, Natural Grocers... Not sure what you have near you. Just to be on the safe side, I would start off using 1 3/4 Cup of regular wheat flour, adding the last 1/4 Cup if needed. It should have just about the same consistency as regular cookie dough.