These delicious treats were baked during yesterday's Ravens game - I COULD call them Victory Cookies, because they are winners in that they taste AMAZING but they are also completely dairy, egg and cruelty free. I am tweaking a recipe here from The Joy of Vegan Baking by Colleen Patrick-Goudreau who is a Vegan Rockstar in my book! I highly recommend reading (and eating) anything by her. Check out HER website www.compassionatecooks.com. I didn't use the nuts, as my crew likes them without, but I would love to try them with pecans. I also plan on throwing in about 1/3 c. cocoa powder next time for a double chocolate cookie.
Chocolate Chip Cookies (about 2 1/2 dozen)
4 1/2 tsp. Ener-G egg replacer
6 TBS water
1 c. Earth Balance non-dairy butter, softened
3/4 c. granulated sugar
3/4 c. firmly packed dark brown sugar
2 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 bag Ghirardelli semi-sweet chocolate chips (Or other vegan non-milk brand. Read the label - no tollhouse.)
1 c. chopped nuts (optional)
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper (for no sticking and easy clean-up.
In a blender, combine the Ener-G egg replacer with the water and give it a really good whirl to make it thick and goopy like egg whites. Set aside.
In a stand mixer bowl, cream Earth Balance butter, sugars and vanilla. Add the egg replacer mixture and thoroughly combine.
In a sepArate bowl, combine your flour, baking soda and salt with a wire whisk. Gradually beat into the wet ingredients and mix on medium for a minute or two. Stir in the chocolate chips (and nuts if using.)
Drop rounded tablespoons on lined cookie sheets and bake for 9 - 12 minutes. (I had to let my first two batches in for up to 15 minutes.) Let stand for 2 minutes before removing to wire racks to cool completely.
Call your best friend, make a pot of tea and eat cookies while you talk and laugh about how Easy it is to Be Vegan!!!
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