Endangered Species Chocolate: Chocolate Chip Cookies
I am very conscious of what my family and I put into our bodies. I often opt for plant-based alternatives to our favorite animal-based products. Most of the time my kids can’t even tell the difference – and I personally love some of the plant-based versions of our favorite recipes much better!
When I stumbled upon the Endangered Species Chocolate
(ESC) brand, my dreams came true. The majority of their products are vegan (made with oat milk – my favorite milk alternative) and gluten-free. They’re easy on the stomach and perfect to share with everyone.
Besides the great taste, ESC also gives back to the global community. They donate 10% of their profits to conservation organizations. The money goes towards endangered animals, habitats, and communities. They also support independent farmers in West Africa with their fair trade sourcing. I love knowing that the money I spend on chocolate (that I would buy anyway) is also going towards good causes.
I make chocolate chip cookies for the boys and me at least once a week. I love a good cookie for dessert, and I admit I am a bit addicted to good chocolate. Endangered Species’ premium baking chips
make the MOST delicious chocolate chip cookies and they can be shared with my boy’s friends who have dairy allergies or my mom friends who are vegan. Made with oat milk and dark chocolate, these chips melt beautifully into cookies and have a creamy, sweet taste that my boys and I can’t get enough of.
Additional substitutions can be made to this recipe to make it completely vegan and/or gluten-free:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Nutiva vegan shortening
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 2 eggs (or flax eggs if fully vegan)
- 1 teaspoon vanilla
- 1 cup Endangered Species Chocolate Premium Baking Chips (75% cocoa)
- Add the dry ingredients together in a bowl and set aside for later.
- Cream the butter, sugar, and vanilla together.
- Gradually add in the eggs.
- Combine the wet and dry ingredients.
- Use an ice cream scoop to form cookies and place on a lightly greased baking sheet.
- Bake cookies 8-10 min @375 degrees.
Note: For those who aren’t dairy-free you can use 2 sticks of butter in place of the shortening.
The 75% cocoa in the dark chocolate might seem a bit intimidating in a cookie recipe, but I promise it’s just as smooth and delicious as any milk chocolate chips! With only 2 grams of sugar, I don’t have to worry quite so much about grabbing the extra cookie after dinner. As an added bonus, Endangered Species is “bringing awareness to the plight of the Whale Shark” with these dark chocolate chips; a fact my boys LOVED!
Kristin McGee is a celebrity yoga and Pilates instructor in New York City. She is currently teaching yoga with Peloton. She is the star of over 100 videos, seen in several magazines and tv shows and is a spokeswoman for many brands and causes she believes in. A proud mom to three, she sure keeps herself busy!