Vegan Chocolate Sugar Cookies

Vegan Chocolate Sugar Cookies

Here is today's New Vegan Cookie! We snapped this photo nearby the morning glories that have thankfully grown and stayed with us (from seed) all rainy summer long!

Here is the recipe:

1.5 Cups Whole Wheat Flour
.5 Cup Cocoa Powder
1 Tsp Baking Powder
.5 Tsp Pink Himalayan Salt (or any coarse salt)
1.5 Cups Non Dairy Butter Alternative (We Love earth Balance)
1.5 Cups Turbinado Sugar
1 Tbsp Ground Flax Seed in 3 Tbsp Water
2 Tsp High Quality Vanilla Extract (We Love Frontier's Vanilla)

Place the flax/water in a large bowl and whisk until creamy, just a few minutes.
Add the butter substitute, vanilla and sugar, beat like heck.
Add remaining ingredients and mix just until incorporated, the batter should be nice and smooth, but do not over-beat, OK?
Drop by rounded Tablespoonfuls onto parchment lined cookie trays spaced 4 inches apart and bake for 11-12 minutes, take a peek then let cool on pans for 5 minutes. Lastly transfer to cookie racks to cool, and taste one. Now smile, cookies make everything better, especially Vegan cookies!

Yes it is August but that has not stopped our test Kitchen here at Annaveda, stay tuned we have sooo many new photos of our latest Vegan tasty and all natural baked goodies.

Vegan Cookies AnnaVeda Kitchen Update

Vegan Chewy Chocolate Chip Cookies

Vegan Coconut Jam Squares

Vegan Soft Baked Chocolate Peanut Butter Sandwich Cookies

These are exclusive all-new AnnaVeda Kitchen cookie recipes, our oven has been very busy... Again, who needs to add cholesterol and animal products to a cookie? Not us!

In other news, the New AnnaVeda DVD is in the works (Totally New Material) - so stand by for updates at www.AnnaVedaKitchen.com and www.VeryGoodVegan.com. Big News! Very Good Vegan Volume One is now available on Barnes and Noble, Best Buy & Amazon.com.

Also, we have now officially put up a Facebook page under AnnaVeda Kitchen; I am not quite sure how one is to apply Facebook, when a blog is so much more fun...however it seems that folks enjoy networking that way so we are in. I must admit that managing yet another location on the web could potentially take time away from my baking adventures, so I vow to be brief when I post there. Besides, I would much rather be messing around with my KitchenAid than a computer any day. That, and we seem to finally be getting a bit of something called "Summer" and it has been fantastic to actually spend time outdoors, go figure!

Off to photograph the Vegan Chocolate Zuchinni Cake - thanks again for that recipe, Amy!