Saturday, July 9, 2011

Vegan Chocolate Chip Cookies

Said in my best commercial voice-over:  Made with half of the fat and half of the sugar of the original recipe (without skimping on chocolate chips, nuts, flavor or texture). 

Want to know how I did it?  Leave a comment or email me and I'll give you the recipe.

7 comments:

  1. They look scrumptious! I'd LOVE the recipe and will give them a go. They're almost healthy, right?!?! :O)

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  2. SOOoooo close to being healthy! I ate three of them yesterday and feel fine ;-)! There are a few "different" ingredients here, but nothing too terribly hard to find.

    Vegan Chocolate Chip Cookies
    Makes ~18

    Ingredients
    3 tbsp. egg replacer* (equivalent of 3 eggs)**
    9 tbsp. water
    1/2 cup non-hydrogenated, nondairy butter, softened (I used Crisco shortening)
    1 large, ripe banana, mashed
    3/4 maple (or regular white) sugar
    1 tsp. powdered stevia (or 3/4 cup brown sugar)
    2 tsps. vanilla extract
    1 1/4 cups whole wheat pastry flour
    1 cup all-purpose flour
    1 tsp. baking soda
    1 tsp. salt
    1-2 cups nondairy semisweet chocolate chips
    1/2-1 cup chopped nuts

    Preheat oven to 357F. Line two cookie sheets with parchment paper.

    In a small bowl or cup, whisk the 9 tbsp. water and the 3 tbsp. egg replacer together until thick and creamy. In a large bowl, cream the shortening, banana, maple sugar (or white and brown sugars) and vanilla. Add the egg replacer or flax/water mixture and thoroughly combine. In a separate bowl, combine the flour, stevia powder, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is thoroughly combined, stir in the chips and nuts.

    Drop by the tablespoonful onto cookie sheets and bake for 8-12 minutes or until golden brown.

    *I use Bob Red Mill’s Egg Replacer. 1 tbsp. egg replacer + 3 tbsp. water=1 egg

    ** if you don’t have egg replacer you can use 3 tbsp. flaxseed meal + 9 tbsp. water; stir and let sit for a few minutes. Same formula applies to flaxmeal: 1 tbsp. flaxmeal + 3 tbsp. water=1 egg.

    ReplyDelete
  3. So the original recipe called for a full cup of "butter;" I halved that amount and made up the rest with mashed banana (unsweetened applesauce or date puree also works).

    As for the sugar, it called for a cup and half total of brown and refined sugars. I used 3/4 cup of maple sugar and 1 tsp. of stevia powder.

    Finally, the original recipe used all AP flour; nothing too healthy there, so I used 1 1/4 cups of whole wheat pastry flour and the remainder AP flour. Next time I'll try using 100% WW pastry flour to see how it turns out.

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  4. These sound delicious!! I am following your blog. Please check mine out also.
    Theresa
    chatterfromtexas.blogspot.com

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  5. Thanks Annie! Will let you know when I have given these a go!!

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  6. Oh my gosh those look and sound amazing! I know what I'm making this weekend. =)

    www.sroskillydesigns.blogspot.com

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  7. YUM! I'm gonna try these with gluten-free flour. I'll let you know how that goes!

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