It's cookie season. Ovens are burning overtime to turn out the coveted holiday cookie. From sugar cookie cut outs, to gingerbread houses, people all over the world are creating their respective masterpieces to be enjoyed by family and friends. I'll admit, since becoming vegan, I 've been on a cookie hack to see which of my non-vegan favorites I could either replicate or improve upon. I've mastered just about any cookie I've attempted, with the exception of chocolate chip, but I'm no quitter. I woke up last weekend thinking, "Dee, you should give the chocolate chips another shot. Get up, go to the store, and try and replicate that perfect gooey cookie with the crispy exterior." I admit I was a bit nervous, but at the end of the day, what did I really have to lose?
The biggest challenge was replacing that moisture and fat I was losing with giving up the eggs. My favorite egg replacer was ok, but it just wasn't getting it done on it's on, then I had an epiphany, why not add in more fat by replacing water with nut milk??? DING, DING, DING! THAT, ladies and gentlemen, turned out to be a stroke of genius *bows and waves to cheering crowd as I humbly accept my genius award* LOL. Ok but seriously, I'm not sure why I hadn't thought of it before, I guess it was just too obvious, but I'm certainly glad I did. The cookie I make is super simple, I've found that melting the fat and mixing the cookies versus creaming the fat and sugars makes for a much better cookie texture. You're welcome to use the creaming method, in fact, I encourage it. Just so we're clear, I am not responsible for the ten cookies you're likely to eat as a result of baking these cookies. My advice, scoop out dough a tablespoon at a time, form into balls, and place in an airtight bag or container and store in the freezer so you can pull them out a few at a time to bake :).
Chocolate Chip Cookies
Ingredients 3/4 c vegan butter, melted 1 cup brown sugar, packed 1/2 c granulated sugar 2 tbsp Ener-g Egg Replacer 3 tbsp non dairy milk 2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp salt 1 tsp pure vanilla extract 1 12oz bag of semi sweet chocolate chips. 1 cup nuts (optional)
Preheat oven to 325°
Combine flour, salt, and baking soda in a separate bowl and set aside.
Melt butter and whisk in sugars until well combined.
Add egg replacer and beat for two minutes on high.
Fold in flour mixture until well incorporated, then add in chocolate chips and nuts. Form dough into 1/2 inch balls and place on cookie sheet and bake for 12-14 minutes. For a more firm cookie, refrigerate dough for at least 1/2 hour before baking.