risotto

The best vegan chocolate chip cookies

I make a lot of cookies. I'd say I make cookies 3 times a week. I don't have a recipe so much as a feel for what I'm putting together.

Lately, I've been grinding nuts in the blender as a base. Tonight I came up with a mixture that was really noteworthy.

I'm doing a best guess on all quantities.
Pre-heat oven to 370

1.5 cups almonds blend in blender or food processor until finely chopped. Basically, you can't blend any more. Don't try to use a cheap-o blender for this, or you'll probably burn it up. Remove to bowl for mixing with

.5 cup margarine cut into the almonds and
.25 cup maple syrup dried granules (or whatever sugar source you like) cut in with the almonds and margarine. A food processor with the little half-blade plastic piece works well for this.

1 cup steel cut oats blend in blender or food processor until finely chopped. Basically, you can't blend any more. Don't try to use a cheap-o blender for this, or you'll probably burn it up.

Drop oats in the bowl with the sugar-margarine-almond mix. Blend with
.5 Tbsp cinnamon yum, cinnamon.
.5 cup maple syrup (liquid this time)
dark chocolate chunks ( callebut 62% in this case -- we buy pounds)

At this point, the mixture should be a little chunky, and kind of loose. The moisture from the margarine and maple syrup are all that is holding it together.

Tablespoon per cookie, onto a silpat or other silicone baking surface. Mash down a little. Cook 11 minutes. Let set for 3 minutes, the cookies will crumble all over the place if you try to eat them before they set up. But they're so good super hot!

Photos later...