Wednesday, February 8, 2012
Vegan Chocolate Chip Cookies
This is our family's FAVORITE Chocolate Chip Cookie recipe - for the last 12 years!
We have used it so much that I have it memorized. I love playing around with each ingredient, adding or subtracting things.
Mix "wet" and "dry" separately, then combine afterwards.
1 cup sugar
1 cup brown sugar
1 cup oil (I use less, or make part of it either applesauce or vegan yogurt)
Egg replacer for 2 eggs (Ener-G brand works, or you can also use vegan yogurt)
2 teaspoons vanilla extract
1 cup white flour
1 cup whole wheat flour
2 1/2 cups oatmeal (that has been pulverized in the blender)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
(Optional: Add ANY spices you like! We like cinnamon, cardamon, nutmeg)
Combine wet and dry ingredients and then mix in as many chocolate chips and nuts (walnuts, almonds, etc) as you like. Generally about 1 1/2 cups chocolate chips (can be semi-sweet chocolate or milk chocolate).
Make small golf ball sized balls on an ungreased cookie sheet.
Bake at 375* F for 8-10 min
Cookies should be golden around the edges, but appear very soft, as they will harden after cooling. Cool on sheet for a few minutes, then transfer to a wire rack or other cool surface.
This recipe makes a lot! (Plan to share, or better yet, roll some dough into a log, wrap in plastic wrap, and freeze. Simply removed from the freezer when you want cookies again and slice - you don't even have to thaw!)