Dorita's Double Chocolate Chip Cookies
Lovely Vegan double-chocolate-chip cookies ½ cup almond milk 1 teaspoon baking soda ½ cup dark chocolate chips ¾ cup cocoa powder (unsweetened) 2 cups oat flour ½ teaspoon salt 1 cup coconut sugar 2 teaspoons vanilla ¾ cup coconut oil 1 1/3 tablespoon flax seeds
Preheat oven to 350°F. Grind flax seeds in a blender until they become a fine powder, then add the almond milk and blend for about 30 seconds more and set aside. In a large bowl, sift together cocoa, flour, baking soda and salt. Cream the coconut sugar and oil in a separate large bowl. Add the flax/almond milk mixture and mix well. Stir in the vanilla. Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.). Mix in the chocolate chips. Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter. Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes. Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
Enjoy with no après guilt trip
Dorita Tells her story... * Cooking is one of my greatest passions… I feel like I can actually make magic with ingredients. The story began in my early childhood, I grew up in my Grandmas kitchen, baking and enjoying all kinds of good stuff, or at least what in that time we called “good” stuff: cookies, brownies, cakes, ice cream… everything had lots of sugar and the main ingredients where wheat flour, eggs and butter. By the time I was 20 I had developed an addiction to chocolate chip cookies, I needed them badly. I became an expert, I probably had more than 15 recipes of them: some were chewy, some crunchier and the list goes on.
Then yoga came into my life and I woke up into my conscious self… the addiction was still there, however there was a deep call to transform. There had to be a way to eat the blessed cookie without the après cookie guilty feeling. I began researching for better ingredients that I kept testing in my kitchen. The result came short afterwards, an amazing combination with few ingredients, real and good ingredients: oats, walnuts, honey and dark chocolate.
I obviously started sharing my creation and actually everyone loved it, and they loved it so much people started ordering. Without knowing it, a big seed was planted. A big Jivamukti Yoga workshop happened in those days and I took the cookies, we joked about my cookies and started calling them the “Mukti Cookie” with my friends, which was actually the perfect name. “Mukti” means Free, and that is the feeling that eating my cookies awakens.
There is nothing wrong about it’s ingredients, it is refined-sugar free, gluten free, dairy free, egg free. We are free to have as many as we want.
This story is the beginning of what today is called Kind Kitchen, the Mukti cookies where the seeds that sprouted in a beautiful space where today we work to awaken peoples awareness around food and healing through food. At Kind Kitchen we produce “rawnola” which is my own version of cereal, only not with cereals but with nuts and seeds mixed with honey and love and dehydrated to keep their full nutritional value.
Our “chai” is an amazing mix of toasted spices that can be used in beverages and recipes; it ignites the inner fires that support metabolism and also provides energy throughout the day. We also have a full catering menu of mostly raw food and share vegetarian cooking classes with the community. Once a month we give away 100 vegetarian lunch boxes to the people in need in the area.
Kind Kitchen is one of my ways to participate and share on Planet Earth. My hands are in service, my heart is full, and my food is nurturing my community. Magic is real, life is beautiful, and food can be deliciously healing!
Dorita Moreinis Kind Kitchen Founder. https://www.kindkitchen.com.co Bogota, Colombia