Let's be honest here. I am not a whiz in the kitchen. If I'm going to bake cookies, they need to be fast and simple. One of the easiest things I've found to do is "veganize" traditional cookie recipes. It doesn't always work, but this is a good one for chocolate chip cookies.
Ingredients:
* 2 1/4 cups unbleached all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup organic granulated cane sugar
* 3/4 cup packed organic light brown sugar
* 1 cup softened vegan butter alternative (I use Earth Balance Natural Buttery Spread.)
* 1 teaspoon vanilla extract
* Vegan egg substitute to equal 2 large eggs (I mix 1 tablespoon cornstarch with 4 tablespoons of water until dissolved.)
* 2 cups vegan semi-sweet chocolate chips
Preheat oven to 375 degrees F.
Whisk together flour, baking soda and salt. In a separate bowl, beat the butter, sugars and vanilla extract until creamy. Then mix in the egg substitute. Combine the wet and dry ingredients. If the dough is too dry, add water, 1 tablespoon at a time, to the desired consistency. Finally, add the chocolate chips. Spoon by rounded tablespoon or similarly-sized ice cream scoop onto ungreased cookie sheets.
Bake for approximately 10 minutes. Cool on cookie sheets for 2 minutes before removing to wire racks. Makes about 4 dozen cookies.
My 16-year-old daughter often bakes these for our family. We hope you enjoy them as much as we do!
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