ChocoBAT cookies

October 5th, 2008 by justJENN

Back in the day when the Kid was allergic to different foods, I was trying out alternative recipes – this was one of them.

I like to make these in combo with the Vegan GingerBATs, the two colors look really nice together. You can also make them into ice cream sandwiches!

Ingredients:
1/3 cup canola oil
1 cup sugar
1/4 cup plain soymilk

1-1/2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Mix together the oil and sugar until well blended.It should be a crumbly sandy consistency. Add the soymilk, blend well, it won’t completely blend together, so don’t worry about it.

Sift all the dry ingredients together. Slowly blend the dry into the wet ingredients.

You will get a mushy chalky kind of dough. Roll it into a ball and flatten to a disc. Wrap it in plastic wrap and throw it in the fridge. The longer the better of course, but an hour will do if you are rushed. (The other dough is the Vegan Gingerbread dough.)

Preheat the oven to 350 degrees. Once the dough has chilled, roll it out onto a floured board. I like to use a slab of marble myself, cause it keeps the dough nice and cold. But a big cutting board will do just fine.

I made the ’spooky’ eyes by pressing sprinkles into the dough before cooking. Now, we used bats since it is Halloween, of course. But any cut out will do, any time of the year.

Bake in the oven for 8-10 minutes. Cool on a rack. These are really tasty as is, but you can also sandwich ‘em between ice cream if you want! (see how, HERE.) However, there goes the ‘vegan-ness’ of them. I guess you could use a dairy substitute for ice cream and drink a glass of soy milk. *sigh* Give me dairy any day.