Monday, May 17, 2010

Vegan Chocolate Chip Cookies

Ok, so normally I like to try new things, switch up some of my recipes, get adventurous; and I do! But these cookies are so darn delicious I make them over and over and over and over! Everyone loves them, vegan or carnivore, veggie or whatever... they are always a hit. I know I have blogged about them before but I just can't help myself... they're so good!


This recipe came from Uncle Kelly who is the best vegan chef I know. If you ever have the pleasure of tasting his food, you're in good hands and you won't regret it. He's the one that gave my carnivore husband a deep appreciation for non-meat food. Thank you Uncle Kelly... that has made my life easier!

Since his 'cookie class', I have made these dozens of times and have made a few small tweaks along the way... who knows if it makes a difference, but it's there anyway so if you see the other posts for them and the recipe is slightly different, that's why :)

Need: (yields about 15-18 cookies)

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)
1 1/4 cup unbleached all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
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. I have found that if you can leave it in there for 45 minutes to an hour, the cookies are the best.


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

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 :)


2 comments:

  1. Just so you know I'm sick today. I'm not completely avoiding being a mom sitting here reading your posts. Okay, I am but I'm SICK so it's okay. :)

    I heart chocolate chip cookies...but didn't have a really good Vegan recipe. I will try this next time I make them.

    ReplyDelete
  2. Teri... ha! I love it :) There is no better way to spend a sick day than reading blog posts ! These are seriously dangerous cookies if you can get through making them without eating all the dough. Either way, delicious and so addicting!

    ReplyDelete

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