These fudgy chip cookies are just that!  Fudgy and deliciously chewy!  They take no time to prepare and taste best when still warm!  Enjoy with a cold glass of soymilk!!

Ingredients:

2 ¼ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp. baking powder

1 ½ cups granulated sugar

1 cup vegan butter (slightly softened but not at room temperature)

½ cup soymilk

2 tsp. vanilla extract

1 cup nondairy chocolate chips

2/3 cups chopped nuts (optional)

Preheat the oven to 350 degrees and oil 3 baking sheets. Sift the flour, cocoa powder, and baking powder in a bowl. In a separate large bowl, combine the sugar and vegan butter and beat with a wooden spoon until creamy. Beat in the soymilk and vanilla extract. Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts.

If the dough is very soft, refrigerate it for about 20 minutes. Form the dough into 1 ½ inch balls using wet hands and arrange them on the prepared baking sheets about 2 inches apart. Press down lightly on each ball so the tops are flattened. Bake for 14 to 15 minutes. They will not look “done” as other cookies, as they will not be firm or dry. Make sure you do not overbake them or they will be hard, not chewy. Cool on racks. Store in sealed container.

Yields about 30 cookies.

*Recipe posted with permission of Book Publishing Company, publisher of “Sweet Utopia”