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| A fair trade and vegan chocolate choice |
"I do not like the taste of baking powder or baking soda in cookies. I wrote this recipe using yogurt as the alternative and a little egg replacer, which does have a sodium portion, but, in my opinion, not the bitter taste that the baking sodas and powders have. These cookies are very chewy, soft and yummy."
Equipment;
spatula
big bookie sheet
big mixing bowl
little spoon to spoon out
oven
Ingredients:
6 oz. softened vegan margarine (I use earth balance or spectrum shortening which does not contain salt)
8 oz. sugar (I used Wholesome Sweeteners organic, fair trade sugar, which has vegan friendly listed on their label, and I buy in bulk to save $$)
1 TBL molasses
1/2 tsp vanilla
3 teaspoons of soy yogurt vanilla (approx. 3 oz.)
2 tsp egg replacer (I used Enter-G)
1 3/4 - 2 cups flour
Method...Preheat oven to 350 degrees
- Combine margarine and sugar, molasses, vanilla and yogurt and blend very well.
- Add egg replacer and flour, a little at a time until incorporated (should be fluffy and set-up). If you think the dough is too moist, and a little too easy to get the mixer through, add a little more flour until the dough is very well set up.
- Add chocolate chips and blend well into the dough, then spoon out teaspoon size cookies onto your tray and bake at 350 until a little brown around the outside
- Take the tray out of the oven and let the cookies rest before you attempt to place them on a counter or plate
- Take care in using a spatula to pick them up (they are very doughy until they completely cool, takes up to 5 hours)
- When they have cooled to room temperature, cover and enjoy
