I know that it's a mouthful to say, but that is exactly what you will get when you bite into one of these cookies: a mouth full of joy. Since it is so close to Christmas, I thought I would adapt one of my favorite recipes from Becky Bakes and "vegan-ize" it with a holiday twist.
Ingredients:
2 sticks (1 cup) softened butter substitute (I used Earth Balance Buttery Sticks)
3/4 cup packed light brown sugar
1 cup granulated sugar
1/2 cup unsweetened applesauce (anything that says "natural" on it is unsweetened)
1 Tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag vegan chocolate chips (about 1 2/3 cup)- Ghiradelli Semi-Sweet Chocolate chips are already vegan!
1 pkg. peppermint oreos (I used Trader Joe's Peppermint Jo Jo's)
Yield: 22-24 cookies
1.) Preheat oven to 350 degrees F.
2.) In a large bowl, cream butter and sugars together with mixer.
3.) Add applesauce and vanilla, continuing to mix until well combined.
4.) In a medium bowl, mix together flour, salt, and baking soda.
5.) Slowly add dry ingredients to wet until just combined.
6.) Add in chocolate chips and continue to mix with a wooden spoon until evenly distributed.
7.) Using a small spoon, scoop out balls of dough and place one ball on the top, and one on the bottom of the Oreo.
8.) Using your fingers, spread the dough around the Oreo and seal at the edges-- you should only be able to see the cookie dough at this point.
9.) Place onto a lightly greased cookie sheet, and continue until there is no more dough
10.) Cook time will depend on your oven and how much cookie dough you use per cookie. My cookies took about 16-18 minutes per batch. You want to cook them until they are golden brown, but be careful not to burn.
11.) When the cookies are done, let sit outside of the oven for 5 minutes before moving them to a cooling rack.
12.) Enjoy with your favorite type of milk. Happy Holidays!
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