Ipso Facto Saturday. A Tale of Two Chocolates.

To go along with the strangest week we've ever had here at Meatless Fleet- we've decided to post this Friday's fun fact on Saturday. You're welcome for the dose of spontaneity.

This week we write to let you know that it is OK to ad lib when utilizing a vegan recipe. We know it can be scary to change up things you may not know much about-- can I replace sugar with agave? can you substitute tapioca flour for arrow root? We also know the substitution questions are endless and worry not because we will get to all of that later but for now we want you to focus on the fact that switch up results are fantastic fun!

For example we got our paws on a lovely little double chocolate chip cookie recipe that we found on Pinterest and just knew we had to make our own adjustments to enhance the chocolatey goodness. The results were a crowd pleasing batch of brownie cookies and a Meatless Fleet vegan cookie star was born. 

Here's our adjusted recipe for all to enjoy :

Chocolate Chip Brownie Cookies

1. Preheat oven to 350°F and lightly coat two non stick cookie sheets w/ cooking spray

2. In one large mixing bowl combine the following ingredients:
1 1/2 Cups Regular Unbleached Flour
1/2 Cup Whole Wheat Pastry Flour (Bob's Mill Brand is only about $3.00 @ Giant!)
2 tsp. Baking Soda 
1 Cup Sugar (or raw sugar)
1/3 Cup Cocoa Powder

3. Combine the following in a separate medium sized mixing bowl:  
1/4 Cup Butter Substitute 
1/4 Cup Canola Oil
1/2 Cup Almond Milk
1/4 Melted Semi Sweet Chocolate Chips (Ghiradelli's Chips are milk-fat-free) To melt the chocolate chips use a small glass ramekin and place in the microwave for about one minute. Mix chips to a good melted consistency with a rubber spatula and pour into the medium sized mixing bowl with the oil, milk and butter.
Mix until all ingredients are well combined.

4. Pour the wet ingredients into the dry. Use a rubber spatula to mix well.


5. Fold 2/3 Cup Semi Sweet Chocolate Chips into the mix.

6. Spray an ice cream scoop with non cooking spray and use to scoop cookie dough onto baking sheets. 


7. Place cookies in oven for about 15 minutes. Oven temperatures vary so we recommend checking on them after 10 minutes. 


8. Remove cookies from oven and let sit 5 minutes to cool.


9. Enjoy with a cool glass of almond milk and/or a scoop of Rice Dream Ice Cream!
 

Here's to changing up recipes and staying "Meat Free" in the City- The Meatless Fleet Team