The scuffins last night were such a success I started to wonder what other kinds of scuffins I could dream up… chocolate obviously came to mind.
Ultimately, the experiment was quite successful. I realized after I took them out of the oven that I forgot to add the vanilla, and I think that would be a great addition, but they are still pretty fantastic, even without.
The outsides of these are a little crispier than the pumpkin scuffins turned out, but the inside is still soft, although not quite as moist. The consistency of these is more like a cross between a muffin and cookie, hence “cooffins.”
Vegan Chocolate Chip Cooffins
Prep: 15 min
Bake: 22 min
Yield: 15 cooffins
- 1 1/2 cup white flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp fine grain sea salt
- 3 tbsp cocoa powder
- 1/2 cup Earth Balance
- 1/4 agave nectar
- 1/2 cup cane sugar
- 1 egg substitute (3 tbsp water, boiled, with 1 tbsp flax meal)
- 1 tsp vanilla
- 1/4 cup almond milk
- chocolate chips
- Preheat oven to 325F.
- Mix dry ingredients (flours, baking powder, baking soda, cinnamon, salt, and cocoa powder) together in a large mixing bowl.
- Bring 3 tbsp of water to a boil in a very tiny pot or pan. Add flax meal and stir. Boil for about 2-3 minutes or until mixture has thickened. Remove from heat and set aside.
- In another mixing bowl cream slightly softened earth balance, sugar, and agave together, until creamy.
- Add egg substitute, vanilla, and almond milk to the wet ingredients and stir until smooth.
- Combine wet and dry ingredients and stir. I ended up using my hands to combine at the end. Dough should be slightly sticky.
- Add chocolate chips and work into dough.
- Spray a cookie sheet with non-stick spray (grapeseed oil).
- Form approximately 3-inch patties out of dough and place on baking sheet 1.5 inches apart. Just shape the patties gently, don’t compress them too much.
- Bake for approximately 20-25 minutes or until a toothpick inserted comes out clean.