Well, this weekend I decided that I was going to experiment with vegan cookies. Specifically chocolate chip cookies. Here were the ingredients I used:
- 2 and 3/4 cups unbleached all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup margarine (softened) - I use Earth Balance soy free
- 3/4 cup brown sugar (actually, it was about 1/2 cup brown sugar and 1/4 cup demerrara sugar because I didn't have enough dark brown sugar, but 3/4 cup brown sugar would have worked)
- 3/4 cup cane sugar
- 1 tsp vanilla
- 1 tbsp ground chia seeds with 1/4 cup of water
- 1 tbsp vegan milk (I used coconut milk)
- 12 ounces (1 and 1/2 cups) dark chocolate chips (vegan) - I used the miniature ones
I combined the flour, salt and baking soda. I was supposed to sift them together, but I never do this, I put them in a bowl and then I stir them together. I've never had a problem with using this technique.
In a separate bowl, I blended the the softened margarine, both sugars, vanilla and chia seeds and water together until well combined (about two minutes). Then I poured the dry ingredients over the wet ingredients and beat them until combined. The batter was still a bit dry, so I added a bit of extra coconut milk, which made it perfect. Then I stirred in the chocolate chips. I placed heaping tablespoonfuls on the cookie sheets and baked at 350 degrees fahrenheit for ten minutes.
This recipe made two full cookie sheets of cookies - plus enough for me to eat a sizeable amount of it raw, which you can do with vegan cookie batter without worrying about the raw eggs! One piece of advice that I can give is to actually press these cookies together. The first sheet I put in the oven I didn't do this with and they fell apart a little bit. The second sheet of cookies I actually formed each cookie by pressing them by hand so that they would hold together and they turned out perfect. Here is a picture:
Perfect vegan chocolate chip cookies!