Vegan Chocolate Chip Cookies

If one were to pick the food equivalent of say…raindrops on roses
or whiskers on kittens or maybe just a giant hug – homemade chocolate chip cookies, warm from the oven, would definitely make the final three.

If one were to pick the food equivalent of say...raindrops on roses or whiskers on kittens or maybe just a giant hug - homemade chocolate chip cookies, warm from the oven, would definitely make the final three. Click To Tweet

Which is why it was ESSENTIAL that I master a vegan chocolate chip cookies recipe.

For these guys, I basically took a tried and true favorite and subbed out a few things to make it vegan-friendly. Other than that, the process is exactly the same. You may need a little more moisture after combining wet and dry ingredients. I just added water a tablespoon or 2 at a time until I was satisfied with the texture.

Some crazy folks will tell you this makes dozens of cookies but the way I dole out the dough this makes exactly 1 dozen + 1 for the baker. You know, for testing purposes. I like my cookies to cover the entire palm of the hand so recipients can really feel the weight of my love.

INGREDIENTS

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) Earth Balance Buttery Sticks – softened*

3/4 cup raw granulated sugar

3/4 cup coconut sugar

1 teaspoon vanilla extract

2 tablespoons Neat Egg + 4 tablespoons water to prepare

10 oz (1 bag) Enjoy Life Foods – Gluten-Free, Vegan Semi-Sweet Mini Chips
1 cup chopped nuts (optional)

*can be subbed for Miyoko’s Creamery brand butter to avoid palm oil

I like to bake with parchment paper vs oiling up a cookie sheet. In my experience, both work equally well. I purchased all the vegan ingredients except the Earth Balance via Amazon. I got that at Safeway ($5.19) but I believe Whole Foods also carries it.

Preheat oven to 375.
Combine all your dry ingredients – flour, baking soda, and salt – in a small bowl.
Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy and smooth.
Make your “eggs”. 2 tablespoons water + 1 tablespoon Neat Egg Mix = 1 Neat Egg. Once mixed add it to your creamed ingredients and stir well.
Gradually fold in your flour mixture, making sure everything is thoroughly mixed. Sprinkle in a bit of extra water here as needed.
Stir in your morsels and nuts.
Drop by rounded mounds (or tablespoons if you want normal sized cookies) onto your greased or parchment papered cookie sheet
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes or for as long as you can wait before cramming one into your mouth.

I think next time I will also try finding a healthier sub for the all-purpose flour. It’s hard because baking is a lot like chemistry and if you try to change too many things at once you can’t predict the outcome. If I find something that works I’ll definitely post it for you guys to try.

Enjoy!