Monday, May 31, 2010
Vegan Chocolate Chip Raisin Cookies
I didn't get any pictures of Noodle but he was so stinking cute! Whenever he 'helps' in the kitchen we have special rules :) He gets his chef costume, hat and all and I let him sit on the counter and make his own creation which usually consists of lots of flour and salt, chocolate chips and soy milk... or anything else he can get his hands on. Delicious.
So we're making cookies and I am kind of winging it, but they turned out to be crunchy and chewy and sweet... definitely addicting.
4 1/2 teaspoons egg replacer
4 Tablespoons soy milk
1 cup Earth Balance
3/4 cup sugar (I use the raw organic kind)
3/4 cup brown sugar, packed
2 teaspoons vanilla extract
1 1/4 cup while whole wheat flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chocolate chips
3/4 to 1 cup raisins
In a small bowl, combine egg replacer and soy milk and whip with a fork until combined and frothy.
In a Kitchenaid, combine the Earth Balance, sugar, brown sugar and vanilla. When mixed, add the egg replacer mix.
From there, add the flour in small batches. When almost nearly combined, add the chocolate chips and raisins. When just combined, turn off the Kitchenaid and put the bowl in the refrigerator for 20 to 30 minutes.
Preheat oven to 375.
Drop dough in rounds on to a baking sheet and bake for 12 to 14 minutes.
When they're golden brown and lovely, remove and let cool on parchment paper on the counter... that's what I do. Note: when you take them off the tray, they are verrrryy soft. Do this carefully and then you can reshape, if needed, once you get them on the parchment paper; then commence eating.
They are pretty sweet; not really a 'breakfast' thing, but they are great on their own or with Purely Decadent for dessert!