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!

Ingredients
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

Directions
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.


2 comments:

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!