Wednesday, April 7, 2010

Vegan Chocolate Chip Cookies (a.k.a. the best cookies you will ever eat!)

Those cookies. Yes, I made them again. I make them. I love them. I eat them. I eat too many of them. I can't help it! They're really that good!


I have already posted about these cookies but they really are that good. Give them a try.

Need:
4 1/2 teaspoons Ener-G Egg replacer
6 tablespoons soy milk (I use vanilla but I think Kelly uses plain)
1 cup non-hydrogenated, nondairy butter, softened - I use Earth Balance, as does Uncle Kelly :)
3/4 cup organic granulated sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract (use the real kind... I have used imitation before but REAL vanilla is soooo much better)
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-2 cups nondairy semi sweet chocolate chips (Joe's has some, which is what I usually use. Kelly gets some AMAZING chips at Rose's in Seattle)
1 cup chopped walnuts (optional but so necessary, I think... unless you have allergies :))
Do:
Preheat oven to 375. Line a cookie sheet with parchment paper or use a non stick cookie baking sheet.
In a small bowl, mix together egg replacer and milk. Use a fork and whip it like you're mixing eggs, then use a spatula to get it all out :)

In a large bowl, (this is where I use my kitchenaid) cream the butter, gran. sugar, brown sugar and vanilla. Add the egg replacer mix and thoroughly combine.

In a separate bowl, mix the flour, baking soda and salt. Gradually add dry ingredients to wet ingredients. This is key... seriously, gradually add it. When it is almost all combined, add the chocolate chips and nuts.
Kelly taught me to then put the batter in the fridge for a while so it stays cold. With the 'butter' being cold, the cookies will form better. Sometimes I don't preheat the oven until this stage... then the batter will have time in the fridge.

Drop in rounds on the cookie sheet and bake off for about 12 to 13 minutes.

I mention Kelly a lot because as much as I use this recipe, and the cookies are amazing, mine still aren't as good as his!!

Once out of the oven, I let them cool on parchment paper on the counter.

Serve:
Eat them alone for breakfast, lunch or dinner! They're also good with Purely Decadent vegan ice cream :)



Pardon the pictures... I took them in the car on the way to some friend's house for dinner. And if you are wondering if they loved them as much as I do (and everyone else does), the answer is yes! These are our friends who don't keep leftovers of any kind... any kind. And they kept the cookies :)

Enjoy!

Chocolate Chips
Vegan Chocolate Chip Cookie Bars

3 comments:

  1. OMG, these cookies look so buttery, chocolatey good, I want to lick my monitor! Heck, yes, I am going to make them, and oh yeah, they are gonna taste unbelievable sandwiched around some Purely Decadent coconut milk vanilla bean ice cream!

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  2. Wow! These do look delicious! I think I have all the ingredients on hand, except I'll try using So Delicious coconut milk instead of soy milk. Who knew I had all the makings for the best vegan chocolate chip cookies I'll ever eat right here in my kitchen? Thank you so much for sharing this recipe (again).

    ReplyDelete
  3. Yes! Definitely try coconut milk! Good luck ladies, I'm glad you're going to try them... they really are the best!!

    p.s. when you're done, let me know how you liked them!!

    ReplyDelete

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