I have two announcements:
They are both important to me. They are both inconsequential to you.
1. Versatile-Vegan is 1 year old today! My little blog had a birthday!
2. Since moving to Walla Walla, I’ve gained 4 lbs. I could blame this on lots of things (lack of spinning classes, my parents own a bakery for goodness sake, stress of a new job, whatever). It is what it is.
But today is cause for celebration!
One year ago I was posting horribly unfocused, poorly lit pictures. And, truth be told, I’m still a pretty terrible photographer, but I’m trying to get better!
One year ago I was thrilled because I had 4 followers: my mom, Matty B’s mom, and my friends, Glen and Jen. Now I have over 100 followers! And my own husband doesn’t even follow me so that’s at least one more person reading than I thought!
One year ago I was “trying” to be vegan for three months. And today, 12 months later, I’ve had my share of successes and failures, but I’m super proud of where I’ve been!
How to mark this glorious occasion?
The best chocolate chip cookie you’ve ever had. Sometimes I exaggerate. Today is not one of those days. Even Mr. Particular himself, Matty B said, and I quote,
“These are the best chocolate chip cookies I’ve ever had.”
Not, “These are the best vegan chocolate chip cookies I’ve had.”
Not, “These are some of the best chocolate chip cookies I’ve had.”
They really are. Here’s why:
1. The recipe only makes 8. (See #2 announcement above.) Because sometimes you want a cookie. And sometimes you want 27. And if there are only 8, you can’t eat 27.
2. I used coconut oil instead of butter. Phenomenal flavor and texture. Doesn’t taste like coconut. Just tastes like rich, decadent amazing.
3. Sucanat (pure dried sugar cane juice) instead of sugar. It retains it’s molasses content and gives a fabulous caramel flavor to these cookies.
I love a lot of things in this world. If my family is #1, these cookies might be #2.
You know what would send them over the top? A sprinkle of sea salt on top. Oh my goodness.
Make them. Now. It will be your birthday present to my blog.
That, or I will also accept some good quality sea salt. You choose.
Best Chocolate Chip Cookies
1 cup WW flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sucanat
1/4 cup maple syrup
1/4 cup melted coconut oil
2 tsp vanilla
1/4 cup chocolate chips (I used carob)
In a medium bowl, combine flour, baking powder, baking soda, salt, and sucanat. In a small bowl, combine maple syrup, vanilla and coconut oil. Add to flour mixture and mix in chocolate chips. Batter will seem oily. Go with it.
Scoop out eight balls onto a silpat (or parchment) lined cookie sheet. Bake at 350 for 11 minutes.
So good. So good.