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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegan Chocolate Chip Cookies Recipe

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This recipe for Vegan Chocolate Chip Cookies is from Taste of CHS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 tsp. Ener-G Egg Replacer (equivalent of 3 eggs)
6 tbsp. (90 ml) water
1 cup (225 g) non-hydrogenated, nondairy butter, softened.
3/4 c. (150 g) granulated sugar
3/4 c. (170 g) firmly packed light or dark brown sugar.
2 tsp. vanilla extract
2 1/4 c. (280 g) unbleached all- purpose flour
1 tsp. baking soda
1 tsp. salt
1 to 2 c. (175 to 350 g) non dairy semisweet chocolate chips.
1 c. (150 g) chopped nuts (optional)
Directions:
Directions:
Preheat oven to 350º

Line 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. Blending it in a food processor or blender results in better consistency than if you did it by hand.

In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to the wet mixture, and thoroughly combine.

In a separate bowl, combine flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it's almost thoroughly combined, stir in the chips and nuts, if using.

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.

 

 

 

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