Chocolate Agave Trailmixers
(Vegan Cookies Invade Your Cookie Jar by Isa Moskowitz and Terry Romero)
Makes: 2 dozen (mine made 21, but mine were large)
Ingredients
-1/2 cup nondairy milk (I used Unsweetened Vanilla Almond Breeze)
-1 tablespoon ground flax seeds
-2/3 cup canola oil
-3/4 cup agave nectar
-2 teaspoons pure vanilla extract
-1/2 teaspoon almond extract
-1 ¼ cups all-purpose flour
-3/4 cup whole wheat pastry flour
-1/2 cup cocoa powder
-3/4 teaspoon baking soda
-a generous ¼ teaspoon salt
-1/2 cup chocolate chips
-1/2 cup whole roasted peanuts, toasted walnut, or roasted cashews (I used toasted walnuts… toasted on baking pan at 350 for 10 minutes)
-1/2 cup dried cherries or raisins (I used dried cranberries!)
Method:
-Preheat oven to 325F and line baking sheets with parchment paper
-In a large bowl, whisk together nondairy milk, flax seeds, oil, agave nectar, vanilla extract, and almond extract until combined (about 2 minutes)
-Sift in all-purpose flour, whole wheat pastry flour, cocoa powder, baking soda, and salt and mix to form a soft dough
-Fold in the chocolate chips, nuts and dried fruit
-For each cookie drop about a tablespoon of dough, 2 inches apart from each other
-Bake for 12 to 14 minutes, until firm (mine took 14-16 minutes) and let the cookies cool on the sheet for 5 minutes and then transfer to wire racks for the remaining cooling time
-Store in a tightly covered container
Variation: stir in 1 tablespoon of instant espresso powder to the liquid ingredients before adding the dry stuff (enhances and deepens cocoa flavour)