For years I used to use a recipe that I swore was handed to me in secret. I kept that recipe locked away in my handy-dandy fireproof safe where no one could find it…until one dark day in December. On that day I stumbled on a website that changed my life forever. Or at least for the moment. There was my prized possession, the recipe for my all-time favorite (and supposedly secret) cookies for everyone to see. Then I did a search and found that same recipe on site after site. So much for a top-secret, classified recipe. Is anything sacred anymore? I guess not. And to prove just that, I’m sharing with you today my own version of this “secret” recipe, Vegan Neiman Marcus Cookies. Hold onto your hats because this one is a show-stopper!
I’ve got a problem.
Isn’t acknowledging a problem the biggest part of recovery? I think that’s what they say.
Whoever they are.
My problem? Dark Chocolate. Chocolate Oscuro. Chocolat à croquer. Dunkle Schokolade. Whatever language you say it in, it’s got my number!
What’s really funny about this story, is that I used to hate dark chocolate. In fact, giving up milk chocolate was one of the things I resisted most about becoming vegan.
Taste buds can be so fickle.
Something you think you could never give up…like milk chocolate…eventually becomes something you despise. Kind of like Todd, my eight grade crush.
Now when I cross paths with a little milk chocolate, I don’t like it all. Hmm, I have a feeling that would go the same for Todd today too. Go figure!
But dark chocolate? I keep it around my house like candy. Hey, wait a minute, even though dark chocolate is loaded with lots of healthy nutrients, it is still technically considered candy.
Thanks to my recent trip to Chicago, I have a nice stash of Ghirardelli’s Intense Dark chocolate on hand too.
I digress. I decided to take my old favorite (and mistakeningly considered secret) recipe and make it vegan. And while I was at it, I decided to overload it with lots of dark chocolate.
The results? Undecidedly and über delicious (as they say in Germany).
- 2 cups vegan butter (aka, Earth Balance margarine)
- 2 cups sugar
- 2 cups brown sugar, packed
- 4 tablespoons ground flax seed
- 4 tablespoons corn starch
- 2/3 cup water
- 2 teaspoons vanilla
- 4 cups flour
- 5 cups blended oatmeal (Pour 5 cups oatmeal into a blender and blend to a fine powder)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 4 oz. bars of Ghirardelli's 70% Cacao Extra Bittersweet Chocolate bars
- 1 12 oz. bag of Ghirardelli's Mini Semi-Sweet Dark Chocolate Chips
- 1 12 oz. bag of Ghirardelli's 60% Cacao Bittersweet Chocolate Chips
- 3 cups chopped nuts (pistachio, pecan, walnut...your choice)
- Heat your oven to 350· F.
- In a large bowl, cream together the vegan butter and sugars, until light and fluffy. I used a mixer, but you can do it by hand if you'd like a bit of a workout!
- Add the flax seed meal, corn starch, water and vanilla, and stir some more. Set aside.
- In a separate bowl, combine the flour, oatmeal, baking soda, baking powder, and salt. Stir together to combine all the ingredients. Set aside.
- Pour the flour mixture into the butter mixture and stir well. It might take a minute but just think how worth it's going to be in the end!
- Using a grater, shred the two chocolate bars over the cookie dough. Stir to incorporate once both bars are grated. Then add the chocolate chips and nuts and stir some more. Remind yourself that although there are no eggs in this batter and you could seriously eat as much of it as you want, you might want to save some for your family...or not!
- Use a Cookie Dough Scoop to dispense cookie dough onto an ungreased cookie sheet. Place the dough about 2" apart to allow for some spread...like your hips might do after eating too many of these! Bake each batch for 10 - 12 minutes. Makes about 9 dozen cookies...or you could make them smaller for an even 10 dozen!