Vegan Chocolate Chip Cookies - Does this recipe sound good?
Wondering if you can help me. I'm not used to vegan baking and am having tea tomorrow with someone special who is an ethical vegan and I want to provide a tasty homemade treat.
I read through numerous threads on here and on the internet and found a recipe for chocolate chip cookies that sounds good. My one change would be to add a couple tablespoons of applesauce and 1/4 teaspoon cinnamon as some commentators suggested. My problem is I don't have a lot of time to experiment. I am working late tonight and when I get home I need to bake and be done. I won't have time to go shopping and get more ingredients. So this is risky, I know.
Those of you who are experienced with vegan baking, can you let me know what you think and if this recipe, in your opinion, will work.
Recipe comes from here: http://supervegan.com/blog/entry.php?...
Vegan Chocolate Chip Cookies
1 1/4 Cup Unbleached All Purpose Flour
1/4 tsp baking soda
1/8 tsp salt
1/2 Cup Brown Sugar
1/4 Cup (White) Vegan Sugar
1 Stick (1/2 Cup) of Soy Butter -Earth Balance
2 TBS of ground flax mixed with 3 TBS of Warm Water -allow to sit for 2 minutes
1 tsp vanilla extract
1 Cup Vegan Chocolate Chips
Preheat your oven to 300 degrees*
Sift your dry stuff. (A) Get all your wet stuff ingredients together. (B) Whisk or mix your wet stuff thoroughly with a spatula. (Do not beat)**. (C) Mix your wet stuff and dry stuff together; (again with a spatula not an electric mixer)** (D) You should have a nice stiff mousse-like dough. (E) Mix in your vegan chocolate chips. (F) Form your cookie dough with wet hands*** and place (with a good amount space between them) on a greased cookie sheet. Bake for 20 – 23 minutes at 300 degrees until golden brown.
* Lower cooking heat allows the cookie to bake even evenly and stay chewy.
** Electric mixer makes the dough too fluffy, mixing by hand allows for the right consistency to achieve the proper balance in your end result.
*** Forming with your hands ensures a uniform cookie.
My first time making vegan cookies and I am very pleased with the results. I did not use the recipe I posted above. I found another recipe online I liked so I figured the above would be my Plan B should the other not work out. But no problem. The ones I made use peanut butter in lieu of soy butter and I think the recipe worked well. I flattened them a little with a glass before baking to keep them from getting too puffy. Good flavor. Happy to serve them tomorrow.
I served the Chocolate Chip Peanut Butter Cookies today and they were a HUGE hit! Got numerous requests for the recipe. No one could believe they were vegan until I showed them the recipe.
Again, this is the recipe I made:
Danna, give this one a try!
I have a toll house like recipe that is an absolute favorite of our household (and neighborhood). The real key is the margarine. Only use earth balance original margarine tubs. You really don't need anything to bind the cookies together, just add a bit extra baking soda. Also, no extra salt is needed since the margarine is salted. For chips, I really like whole foods dark chocolate chips (red bag).
2 1/2 cups flour
1 tsp baking soda
1 cup + 2 Tbsp margarine
3 Tbsp water
3/4 cup each brown and white sugars
2 tsp good quality vanilla extract
1 tsp vegan butter extract, optional (check you grocery store most are actually vegan)
1-2 cups chocolate chips
Just mix wet and dry separately, then together. Bake 8-12 minutes depending on the size of your balls just until cracks form (better underdone) then let cool completely. Like brownies, these improve after a day's rest but that can be hard :) Hope this helps. I feel like I've dedicated my life's work to vegan cookies!
While it won't benefit quite as much (because there are no eggs), I find that vegan chocolate chip cookies still benefit quite a bit from resting the batter in the fridge for 2-3 days. It will get a little crumbly and harder to shape, but the flavor improves noticeably.
(I have had decent luck with the NYT recipe, just using Ener-G egg replacer and using coconut shortening and / or vegan margarine instead of butter).