First cookie attempt

It's that time of year again....FINALS. Which means finding new ways to procrastinate. I went with the tried and true method today: baking! Plus, I've been craving cookies/brownies/sweets for 2 weeks now, I figured I'd go ahead and just give in and bake. I was going to make cupcakes for cinco de mayo, but that turned into a bust. So today, I took my cookie book, Vegan Cookies Invade Your Cookie Jar, a try. The cookie of the day?

Whole Wheat Chocolate Chip
Ingredients
1/3 cup sugar
1/3 cup brown sugar
1/2 cup canola oil
1/2 cup nondairy milk (I used light vanilla soy)
2 TBS cornstarch
2 tsp vanilla extract
2 cups white whole wheat flour (I used regular all purpose whole wheat)
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
Directions

1. Preheat oven to 350.
2. In a mixing bowl, mix together the sugars and oil for about a minute. You want the sugars a bit broken down. Add the nondairy milk and cornstarch and beat vigorously until there are no clumps of cornstarch left. Mix in the vanilla.
3. Add half the flour, the baking soda, and salt and mix well. Mix in the remining flour. Fold in the chocolate chips.
4. Drop dough by rounded tablespoon onto baking sheets lined with parchment paper, or lightly greased. Space cookies about 2 inches apart and flatten them down a bit with your fingers. Note: cookies won't flatten out, so be sure to flatten them manually.
5. Bake 10 minutes for soft, chewy cookies, 12 mintues for crispier ones. When they're done baking, let the cookies rest on sheets for about 5 minutes before tranfering them to wire racks to finish cooling.

If you don't eat the dough, you can make over 2 dozen cookies. Even if you eat some of the dough, you'll end up with over 2 dozen cookies....

The texture is cake like, with a satisfying "whole wheat crunch." If you've ever had whole wheat pancakes, the texture is similar. It almost reminds me of an oatmeal cookie.

So the verdict? Vegan cookies are gooooooood.