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1/28/12

chocolate chip cookies vegan

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







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