Being vegan in Washington, DC hasn’t been the easiest feat. I suppose a year in NY tainted me, I admit my diet was more than spoiled by where I was working, who I was hanging out with, and New York’s endless options of everything. And so, transplanted to DC, Andrew and I have been avidly searching for where the fellow vegan’s are hiding, where they eat, and how they haven’t starved to death from lack of options. In a valiant attempt to cling to what’s familiar, we came across Sticky Fingers Bakery in Columbia Heights, DC: the infamous Cupcake Wars champions and hole in the wall vegan mecca. They serve up the typical vegan junk-food: daiya cheese smothered quesadillas, soy nuggets and the like [the majority of which I would never touch], but they do it will flair and so far I have yet to find anywhere better.
Their cookies, paired with a massive mug of black coffee, are to die for. Andrew and I don’t eat cookies often, but after a long walk on this fantastically sunny day, we felt we deserved it.
Put your “vegan mind-block” aside, these are heavenly.
Sweet & Salty Cookies [makes 1 dozen large or 2 dozen small]
adapted from: Sticky Fingers’ Sweets: 100 Super-Secret Vegan Recipes by Doron Petersan
.75 cups vegan margarine [I like to use Earth Balance, it has 0 trans-fats]
1 cup + 2 tablespoons/ 8 oz white sugar
1 cup/ 7 ounces lightly packed light brown sugar
1 teaspoon vanilla extract
.5 cups almond milk
.5 cups coconut oil
3.5 cups/ 18 ounces all purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1.25 cups/ 4.4 ounces rolled oats
1.25 cups dark chocolate chips
2 tablespoons sea salt
Preheat your oven to 350 degrees, Fahrenheit and prepare 2 nonstick baking sheets with parchment paper.
In a large bowl, combine the margarine, sugars and vanilla extract until creamy (about 2-3 minutes if using an electric mixer). In a medium bowl whisk together the almond milk and coconut oil. Once combined, slowly add the liquid mixture into the sugar mixture and mix until just combined. In another medium bowl, combine the remaining dry ingredients (except for the sea salt). Once combined, add the dry ingredients to the wet and mix until a solid dough forms.
Divide the dough accordingly: into either 12 or 24 balls, depending on the desired size of the cookie. Leave 2-3 inches between each cookie on the baking sheet and gently pat each dough ball down to create a flattened disk. Bake the cookies for 9-11 minutes or until the edges of the cookies begin to brown. When the cookies are removed from the oven, immediately sprinkle the tops of each cookie with the sea salt.
Nutritional Information (per serving: 1 large cookie)
296 Calories, 45g Carbohydrates, 14g Fat, 2.5g Protein