Vegan chocolate chip cookie

Vegan chocolate chip cookie, originally uploaded by jessicafm.

So far, the Joy of Vegan Baking cookbook is proving to be a great buy. Every recipe I've made from it has been tasty!

Tonight I baked these chocolate chip cookies and not only did Davey and I like them but when Mark got home he exclaimed, "THESE are VEGAN?!" Yep, they are!

They're very sweet, and now that I've made them once, I'll likely experiment with adding oats and/or raisins in a future batch. But if you follow the recipe you'll get classic tollhouse style cookies.

YUM.

Vegan Chocolate Chip Cookies
4-1/2 tsp Ener-G Egg Replacer
6 TB water
1 C non-hydrogenated, non-dairy butter, softened
3/4 C granulated sugar
3/4 C firmly packed brown sugar
2 tsp vanilla extract
2-1/4 C unbleached all-purpose flour
1 tsp baking soda
1 to 2 cups nondairy semi-sweet chocolate chips

Preheat the oven to 375. Line a cookie sheet with parchment paper or non-stick baking sheet.

in a food processor or blender, whip the egg replacer and water together, until it's thick an creamy. Blending it in a food processor or blender results in a better consistency than beating by hand.

In a large bowl, cream the butter, granulated sugar, brown sugar and vanilla. Add the egg replacer mixture to this wet mixture and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips.

Bake on a cookie sheet for 8-10 minutes (it took 17 minutes for my oven) or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

The recipe says it makes 1 dozen cookies. I, however, used a 2TB ice cream scoop to measure out the dough and it made 2 dozen good-sized cookies.