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.
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.
- 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
- 1 teaspoon vanilla extract
- 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.