Vegan Chocolate Chip Cookies
"From "Joy of Vegan Baking" - first attempt - they're a little flat, but very tasty!"
- Ready In:
- 18mins
- Ingredients:
- 10
- Yields:
-
36 cookies
ingredients
- 4 1⁄2 teaspoons Ener-G Egg Substitute
- 6 tablespoons water
- 1 cup vegan butter
- 3⁄4 cup sugar
- 3⁄4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 1⁄4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet vegan chocolate chips
directions
- Preheat over to 375; use a non-stick cookie sheet.
- In a food processor, whip the Ener-G Egg Replacer and water together until it's thick and creamy.
- In a large bowl, cream the butter, sugar, brown sugar and vanilla.
- Add the egg replacer mixture to this wet mixture and throughly combine.
- In a separate bowl combine the remaining dry ingredients except chocolate chips.
- Gradually beat the flour mixture into the wet mixture until it begins to form a dough.
- When it is almost thoroughly comined, add the chocolate chips.
- Bake for 8 - 10 minutes or until golden brown.
- Let stand for 2 minutes, move to wire rack to cool completely.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe is actually the Nestle Toll House recipe with vegan substitutes. I've been using this recipe for years, love it. I agree that they are a little flat, but original (non-vegan) version produces the same results. I think this makes the BEST dough in the world and since they're egg free, you can eat all the dough you want (well, until you're full).
RECIPE SUBMITTED BY
Susan Davis
Charleston, WV
With all the cooking I watched my mom do - you'd think I'd have the hang of this by now! Pls. excuse my newbie questions..I just want to be sure I get this right!
