I feel like I’m always starting these posts apologizing for blog post delays, but, anyway, sorry for the delay. I have a good excuse though… I’m on my OB delivery block, meaning I have to deliver lots of babies, which may sound fun but is really pretty time-intensive and tiring. The weather is cold and lately I’ve been coming home tired and shivering, but lately Keith has, quite a few times, had a nice plate of freshly-baked cookies waiting for me. And then everything is right in the world.
Anyway, this recipe is not mine, it’s from the awesome Colleen Patrick-Goudreau in her book “The Joy of Vegan Baking”.
This is pretty much the Tollhouse cookie recipe, using Ener-G Egg Replacer. (Ener-G is available online, at most heath food stores and even a lot of regular grocers now too.) But I feel like this recipe is really important to post, and here’s why.
I feel like we do an injustice when we make bad vegan food. You know it’s out there, you’ve all had it. Now, you could say the same thing about meat too– there is bad food in every genre, and of course everyone has had a bad Burger King hamburger. However, people do often say that they had a bad vegan cookie once, and could never go vegan, because they never tried a good vegan cookie. But now it’s possible to make everything vegan and make it taste awesome. Reminds me of this shirt from Compassion Co.
So, anyway, off my soapbox. Make these cookies for your friends, and show them that food can both be compassionate AND delicious.
Vegan Chocolate Chip Cookies
From “The Joy of Vegan Baking”
Makes 2 dozen
|4 ½ tsp Ener-G Egg Replacer
6 Tbsp water
1 Cup Earth Balance
¾ Cup granulated sugar
¾ Cup brown sugar, firmly packed
2 tsp. vanilla extract
|2 ¼ Cup unbleached all-purpose flour
1 tsp. Baking soda
1 tsp. Salt
1 ½ Cups nondairy semi-sweet or dark chocolate chips
1 Cup chopped walnuts (optional)
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.
In a food processor or blender, whip the egg replacer and water together until it’s thick and creamy.
In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is thoroughly combined, stir in the chips (and walnuts, if using).
For best cookie results, let dough sit in fridge for at least 30 minutes before spooning onto cookie sheet.
Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Dough will keep well in the fridge for up to 2 weeks.