Olivias Vegan Chocolate Chip Cookies
From froggythefrog 15 years ago
- 10 minutes to make
- Serves 6
Just like me, my girlfriend, tofu-n-sproutz, is vegan. Though her daughter is not vegan, when she cooks up desserts like cookies, she likes to be sure her Mom will be able to enjoy them right along with her. To that end, she has become quite the vegan baker. Read more These are the daughter's chocolate chip cookies. See less
Ingredients
- 2-1/4 cup all-purpose flour shopping list
- 1 tsp. baking soda shopping list
- 1 tsp. salt shopping list
- 1/2 cup coconut oil shopping list
- 1/4 cup Smart Balance Light (or Earth Balance or any vegan whey-free margarine will work fine too) shopping list
- 3/4 cup white sugar shopping list
- 3/4 cup packed brown sugar shopping list
- 1 heaping Tbsp. flax meal shopping list
- 1 heaping Tbsp. Ener-G egg replacer powder shopping list
- 1/4 cup soy milk shopping list
- 1 tsp. vanilla shopping list
- 2 cups vegan chocolate chips (Guittard is tofu-n-sproutz's favorite) shopping list
How to make it
- Preheat oven to 375 F.
- In a small bowl, mix soy milk VERY WELL (until creamy) with Ener-G egg replacer and flax meal using an electric mixer or hand (immersion) blender. Set aside.
- In another bowl, mix together flour, baking soda and salt. Set Aside.
- In a large bowl, cream together coconut oil, Smart Balance and sugars. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.
- Gradually add flour mixture to liquids. Stir in chocolate chips.
- Drop by well rounded teaspoonfulls onto ungreased cookie sheet. Bake for 8 - 10 min. until lightly golden. (Can also be made into bar cookies in 9 X 12 pan)
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