Friday, August 3, 2012

Vegan Chocolate Chip Cookies

Does anyone need a reason to whip up a batch of the most perfect cookie?  I certainly don't.  These cookies are really soft, almost like those old school Keebler soft batch chocolate chip cookies but way better.  These are also great made as blondies (see below for variation). I also lightened up the recipe by using applesauce in lieu of some of the vegan margarine.  Want to make them even a little healthier?  Use whole wheat flour. This may lighten them up a little bit but make no mistake, they are still just as delish!   

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Makes 10-12 cookies


1 cup flour
1 tsp baking soda
1/2 tsp salt
4 Tbsp Earth Balance vegan butter, softened
1/4 cup unsweetened applesauce
1/4 cup sugar
1/3 cup packed light brown sugar
1/2 tsp vanilla
1 Ener-G egg replacer (1 1/2 tsp egg replacer +2 Tbsp warm water)

1/2 cup chocolate chips (or more if you want them super chocolatety)


Pre-heat oven to 350 degrees.

Mix together the egg replacer in a bowl and set aside.

Add flour, baking soda, salt to a mixing bowl and whisk everything together.

In another bowl, add butter, applesauce, sugar, brown sugar, and vanilla.  Whisk everything until thoroughly mixed.  Add egg replacer and stir.

Fold wet ingredients into the dry.  Once it's just mixed together, add chocolate chips and stir. 

Drop by tablespoon onto a lightly greased or parchment paper lined baking sheet.  Bake 12-15 minutes.

To make as blondies (aka bars):
Spread batter into a greased 8 or 9 inch metal baking pan.  Bake for 20-25 minutes.  Let cool and cut into squares.

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