I love chocolate chip cookies. Fresh out of the oven, warm & lovely chocolate chip cookies. Mmmm. When I first considered going vegan I thought, how will I give up chocolate? Well, these babies make me forget that they are not not vegan! Give them a try, I’m sure you’ll be hooked 🙂
This recipe is in Colleen Patrick-Goudreau’s wonderful book “The Joy of Vegan Baking“.
- 4 1/2 teaspoons Ener-G Egg Replacer
- 6 tablespoons water
- 1 cup non-hydrogenated, nondairy butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light or dark brown sugar
- 2 teaspoons vanilla extract
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 to 2 cups nondairy semisweet chocolate chips
- 1 cup chopped nuts (optional)
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.
In a food processor or blender, whip the egg replacer and water together, until its thick and creamy. Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand.
In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine.
In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.
Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Enjoy your treats!