Recipes

Classic Vegan Chocolate Chip Cookies

What is it about chocolate chip cookies that makes them so classic? I think it’s because they’re so simple. One of the recipes I most wanted to try was this one.

I had a killer chocolate chip cookie recipe from my pre-vegan days that all my friends and family adored but that I can no longer whip up thanks to it containing butter and eggs (yuck). I finally set out this week to adapt it and make it vegan, and I’m happy to say that it worked! And on the first try!!!!

Like I said in my last post, I have been kind of failing with my recipe-ing lately but this one worked and worked out really, really well! Life has been crazy so it’s nice to have a dependable sweet recipe to turn to, especially in the summer months which always seem to be packed with invites to parties, bbqs, etc.

I actually whipped these up this week for a particular reason. It was the birthday of a friend of mine and he absolutely loves my baking, so when I visit him and his wife (one of my best friends), I like to bring treats. I made them and he had eaten two or three and was raving about them before I broke it to him that they were vegan.

Personally, I prefer to let people eat, enjoy and not analyze all of the food I bring instead of shoving the vegan part in their faces. I like adding it as an after thought so that they can go “oh, wow. really? you wouldn’t know”, whereby I can say “yup, see, you don’t need milk, eggs, butter, etc.” I like the silent victories.

Anyways, here’s the recipe. Bake and enjoy! But don’t blame me if you eat them all!

Ingredients

2 1/4 cups of flour

1tsp of baking soda

1tsp of salt

1 cup of vegan butter, softened

3/4 cup of white sugar

3/4 cup of brown sugar, packed firmly

1 tsp of vanilla

2tsp of egg replacer (pre-mixed with 4 tbsp of water before mixing)

1/2 a package of Enjoy Life Dairy Free Chocolate Chunks

Directions

  1. Preheat the oven to 375 degrees 🙂
  2. In a small bowl, combine the flour, baking soda and salt.
  3. In a large bowl, combine the butter, white sugar, brown sugar, and vanilla. Mix until creamy.
  4. Beat in the egg replacer. Combine thoroughly.
  5. Gradually add in the flour mixture. I do this in 4 sections.
  6. Combine well. You can either use a mixture, or your hands. Ensure everything is combined evenly.
  7. Fold in chocolate chunks. If you are using chocolate chips instead of chunks, use the whole package. (I always save some chunks to add to the top of each scoop so as to maximize chocolate potential in each cookie!)
  8. Drop cookie mix onto parchment paper lined cookie sheets. Ensure two inches between cookies, minimum, as they will spread!
  9. Bake for 9-11 minutes, or until golden brown.

 

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