Classic Chocolate Chip Cookies
This is the Toll-House recipe, but veganized! It turned out really well. I just had to refrigerate the dough for a few minutes to make it easier to handle. The recipe is simple and yummy. I took it to a work get-together and no one could even tell it was vegan!
Tags:
None
Ingredients
- 2 1/4 cups cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (I used fine sea salt)
- 1 cup Earth Balance buttery spread
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 egg replacers (I used Ener-G)
- 2 cups vegan semi-sweet chocolate chips
Directions
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg replacers and beat well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (I like mine chewy, not crisp, so I baked them for 9 minutes. They look not-done, but they will stay soft this way.)
-
cook time10 min.
-
prep time15 min.
-
yields60 serv.
4 comments
-
I'm so glad you liked them. I will def try them with wheat flour next time. Thanks for commenting! :) -
I made these with wheat flour (only because that's all I had), and they were great! My young daughters said they were the best cookies I've made. -
Okay, thanks for the tip. I bought some of the Energ-G because a lot of the egg replacers I found had their own flavors. I will try that because I love baking bread these days :)
-
Awesome! Thank You for sharing! Exciting response from co-workers. Good Job! Can't wait to share! BTW 1 T Golden flax seeds fine ground fresh plus 2 Tbs water will replace an egg beautifully in breads and cakes. Going to give this one a whirl!
Join the Discussion!