1 cup vegan butter (I use Earth Balance. You can find it in tub or stick form, at most grocers)
3/4 cup sugar
3/4 cup brown sugar
2 – 21/4 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 – 2 teaspoon ener-G egg replacer, combined with 2 1/2 tablespoons water (or your other favorite egg replace. Follow instructions to make 1 to 2 eggs.
1 bag vegan chocolate chips (You can find whole foods brand, clearly labeled, vegan chocolate chips. You can also find them at most health food stores. And there are a few standard brands in regular grocery stores that are “accidentally vegan” ghirardelli, dark chocolate chips might be. Check the labeling on the back, but some (not all) dark chocolate chips are vegan.
Preheat oven to 375
Mix together: flour, salt, and baking soda. Set aside.
In another bowl, mix: sugar, brown sugar, butter, “egg”, and vanilla.
Get your strong arm out… it’s going to be a workout..
Slowly begin adding your flour mixture to the sugar/butter mixture. Blending, blending, blending. The less you add at a time, the easier it will be. Continue adding flour mixture until it’s all mixed in.
Add chocolate chips. Add as many or as little as you’d like. I usually end up using 3/4’s of a bag.
Roll batches of dough in your hand to create small, 1 1/2 inch balls. Just smaller than golf balls. Place on un-greased cookie sheet, about two inches apart.
Place tray on middle rack for approximately 7 minutes. Timing will vary depending on the size of your cookies. But it will take an average of 7 to 9 minutes, if the oven is preheated properly.
Remove tray, let cookies cool, and pop into your mouth.
notes and tips:
This makes a lot of cookies. More cookies than one mama and one baby should ever eat in a week. The best thing you can do (besides give some to friends and family, is to freeze them. Hide them from yourself, in the back of the freezer, and when you need a sweet treat, put one in the microwave, and enjoy.
Don’t have or want to use an egg replacer powder? Other egg substitutes are:
-1/2 banana with an extra 1/4 teaspoon of baking powder
-1/4 cup apple sauce
-1 tablespoon ground flax, simmered with 3 tablespoons of water
I prefer to use egg replacer powder 100% of the time. I find it works best and doesn’t add an apple, banana, or grainy taste to my cookies. But it’s up to you 🙂
I’m slowly updating all the half-ass recipes I posted a year and a half ago. Now, I have proper measurements for things, instead of “a handful” —- how big are your hands? Mine are tiny, well I think they are anyway? Check out the new and improved mac and “cheese”, the extra yummy lentil fritters, or the extra healthy and yummy chocolate cashew protein shake (goes great with cookies!), if you like. They are all delicioso! ay ay ay!