Vegan Chocolate Agave Trailmixers

So I’ve had this Vegan Cookies Invade Your Cookie Jar baking book for over a good year now and sadly, haven’t put it to the test much. Isa Moskowitz & Terry Hope Romano always know what they’re doing, as you can tell by the majority of 5 star review on Amazon. Veganomicon, Vegan Cupcakes, Vegan Brunch… they rule the vegan world. Ranging from your good ‘ol chocolate chip cookie (sans eggs, butter, or milk) to “Sell Your Soul” pumpkin cookies (not your typical fluffy and cakey kind, either), peanut apple pretzel drops, mexican chocolate snickerdoodles, whole wheat fig bars, spiced sweet potato blondies (why haven’t I made these yet?!), pumpkin pie brownies, irish creme kisses, lemon bars, lazy samoas (take that, girl scouts!), chocolate chip chai spice shortbread, and last but not least, cookie dough scoops (just to give you a sample out of the 100 recipes available). Insane. You’re bound to want to make every single goddamn one and curse them for being vegan cookie goddess geniuses.
These cookies will make you want to go out for a hike (hence the name), and just as a warning, you’ll probably need to bring a big tumbler of almond milk (or whatever milky liquid suits your fancy) along with you, as well. You really won’t even need to bring the trail mix. All you need is this cookie. You’ve got the pretzels, chocolate, peanuts, dried cranberries, malt balls, white (and dark) chocolate chips. What more could you want? (Yeah. The white chocolate probably doesn’t make it vegan anymore, but WHO CARES. I live 700 miles away from Food Fight grocery and am not a hard-core vegan anyway.)
I can guarantee you’ll love these and will never be able to tell they’re vegan.
See you out on the trail!
Chocolate Agave Trailmixers
Adapted from Vegan Cookies Invade Your Cookie Jar
Makes about 20 cookies
1/4 cup almond milk
1 tablespoon apple sauce (or ground flax seeds)

2/3 cup canola oil
1/2 cup agave nectar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
generous 1/4 teaspoon salt
1 cup of chopped mix of white & dark chocolate malt balls, pretzels, peanuts, etc found in bulk
1/4 cup white chocolate chips
1/4 cup dark chocolate chips
1/2 cup dried cranberries
1/2 cup whole roasted peanuts
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper or spray with non-stick baking spray.
In large bowl, whisk together milk, applesauce, oil, agave nectar, vanilla extract, and almond extract until combined. Sift in all-purpose flour, whole wheat pastry flour, cocoa powder, baking soda, and salt and mix to form a soft dough. Fold in chocolate chips, nuts, and dried fruit and all of that good stuff.
For each cookie drop about 2 tablespoons of dough, 2 inches apart, onto baking sheets. If the dough is sticking, spray the spoon/dough scoop with nonstick spray. If desired, lightly flatten cookies with the back of a measuring cup sprayed with nonstick spray.
Bake for 12 to 14 minutes, until firm. Let cookies cool on baking sheet for 5 minutes, then transfer them to wire racks to cool completely. Store in tightly covered container.
(Variation: whisk in 1 tablespoon of instant espresso powder to liquid ingredients before adding dry stuff! Supposedly this subtly enhances the deepens the cocoa flavor.)

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