Thursday, August 4, 2011
Vegan Chocolate Chip Cookies
Makes 16 3-inch cookies (about 150 calories per cookie)
½ cup brown sugar (organic is vegan)
¼ cup white sugar (organic is vegan)
2/3 cup canola oil
¼ cup almond or nondairy milk (I used almond milk)
1 tablespoon Ener-G egg replacer (tapioca flour, or arrowroot powder)
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips ( I used ghirardelli semi sweet chips)
1. Preheat oven 350° F. Lightly grease two large cookie sheets.
2. Combine sugars, oil, nondairy milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, about 2 minutes, until it looks like smooth caramel. There’s a chemical reaction when sugar and oil collides, so blend well. Mix in vanilla.
3. Add 1 cup flour, the baking soda, and the salt. Mix well. Mix in rest of flour. Fold in chocolate chips. The dough will be a little stiff.
4. For 3-inch cookies, roll dough into balls the size of ping pong balls. Flatten to about 2 ½ inches on a cookie sheet. They will spread a little when baked. Then bake for about 8 minutes—no more than 9—until a bit brown around the edges. Bake 8 cookies at a time. (Don’t double up the cookie sheets in the oven.) Let cool 5 minutes, then transfer to wire racks.
*This recipe is not for people trying to watch their sugar but it is low in cholesterol!