PRE-heat to 350*
combine in a bowl (dry ingredients):
1 c whole wheat pastry flour
1/2 c rice flour
1/2 c regular whole wheat flour
1tbsp cocoa powder
1/2 tsp salt
combine in another bowl (wet):
1 c light brown sugar/sucanat
1/4 c immitation maple syrup (most varieties are veg)
1/2 c vegetable oil
2"x1/2" block of firm tofu (YES, FIRM)
1 tbsp ener G (egg replacer)
~mix wet with dry small amounts at a time~
1/2 bag of semi sweet choco chips (ghiradelli semi is vegan)
*1/4 c chopped bakers chocolate shards (this is a rough estimate, probobly less than that)
1/4 c blackstrap molasses drizzled on, use more or less depending on how much you like. it will give your batter a very..i'd like to say 'fancy' taste...
~*roll cookies into medium sized balls and place them an inch or so apart. rolling into balls will save them from going flat because they will splay out. anyway.. bake for 15 minutes.*~
I found that the best substitution for powdered cocoa was to make it like so:
melt down anywhere from a chunk of baking chocolate (i use ghiradelli) about the size of a dime to anywhere from a 1"x1" cube. depends on how chocolatey you want it.
add a small amount of vanilla, let it simmer.
pour on some sucanat to your liking
then add about a cup and a half of vanilla soymilk
peeling a vanilla bean into the mixture will make the taste even better, but its not required.