Monday, July 5, 2010

Chocolate Chip Cookies

I have been trying to create a vegan version of my favorite chocolate chip cookie recipe.  This is the closest I've gotten to the original.  The texture of these reminds me of a Chips Ahoy cookie.  Because they can handle the moisture, my favorite way to eat them is to dip them in almond milk.  Oh, and feel free to eat the dough!

1 cup Earth Balance Buttery Sticks
1/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 eggs equivalent of Ener-G egg replacer
1 small package of instant vanilla pudding
2 1/4 cup flour
1 teaspoon baking soda
1 package of vegan chocolate chips
Nuts are optional

1.  Preheat oven to 350 degrees F.
2.  Cream the 'butter' and sugars.  Add the vanilla and egg substitute.
3.  In a separate bowl mix the dry ingredients together, and then slowly add them to the wet mixture.
4.  Mix in chocolate chips and nuts(optional).
5.  Drop 1 tablespoon size balls onto a cookie sheet and bake for 8-10 minutes.  Keep an eye on the first batch, just to see if you need to make a time adjustment for your oven.


Heather @ Gerber Days said...

Yum these look sooo good!!!

Morgan-- said...

I did get to sample these, and they were really good! I do think they are the perfect textured cookie for dipping in (and soaking up) milk! YUM!