cookies 3The best part about running a food business is the food itself.  If I'm having one of those days where I'm elbow deep in paperwork, hours in on phone calls, eyeballs blurry from editing, I make sure to stop and taste our wares to remind myself of who we are. The food is the foundation. Cliche but true!  Never mind the details, the day to day, the grind.  Its the food; the ingredients, the flavors, the sweet smells, and of course the presentation.  Then come the details like operations, management, leases, and forecasts.  But first, it's about the food.  Sometimes, you have to bring it back home to remember 'why'.  I choose to remind myself with  a double chocolate cookie-fest in my personal kitchen with my son, Ezra. Stop what you're doing and go make this recipe.  Then come back and read a bit more.  Everyone enjoys a snack while reading, especially chocolate snacks.

Double Chocolate Cookies

Yield: Makes 24 to 30 cookies

3/4 cup (6 ounces) non-hydrogenated vegan margarine (recommended: Earth Balance)

1 cup plus 3 tablespoons (8 ounces) evaporated cane sugar

1 cup (7 ounces) brown sugar, lightly packed

1/2 teaspoon vanilla

1/2 cup soymilk

1/2 cup oil

3 cups all-purpose flour

1 cup cocoa powder

1/2 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt


  1. In the bowl of a stand mixer, cream the margarine, sugars and vanilla with a paddle attachment until fluffy, about 2 to 3 minutes. Scrape the bottom of the bowl and mix again to ensure all ingredients are combined, about 30 seconds more.


  1. In a separate bowl, whisk together the soymilk and oil. Slowly add soymilk mixture to the sugar and mix to combine.


  1. In a separate bowl, whisk together the flour, oat flour, cocoa powder, baking powder, baking soda and salt. Add to the wet ingredient and mix until combined.


  1. Scrape the dough from the bowl onto a clean work surface. Roll the dough into a 12-inch log. Cover with plastic wrap and refrigerate for 2 hours.


  1. Preheat the oven to 350° F.
  1. Line 2 baking sheets with parchment or spray with pan spray.


  1. Remove the dough from the refrigerator and roll into 1" balls.

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  1. Place the balls on the baking sheet at least 2 to 3 inches apart. Press down into uniform size and Bake for 9 to 11 minutes (softer cookie, less time.  crunchier cookie, more time). The tops will look dry when done.

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