This is the second time I've made these vegan chocolate chip cookies. They're better than any other chocolate chip cookies I've made. The recipe makes 24 cookies, and I have literally eaten almost all of them in a day! Thankfully for my waistline, they have no animal fat. Even still, I don't need to be eating that many! Beware: They are especially good when they're warm!
Classic Chocolate Chip Cookies
Makes (24) 2 1/2 inch cookies
Recipe by Cybele Pascal
- 3/4 cup dairy-free vegetable shortening
- 1/2 cup plus 1 tablespoon granulated sugar (I used organic)
- 1/2 cup plus 1 tablespoon firmly packed light brown sugar
- 2 1/4 teaspoons pure vanilla extract
- 2/14 teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk (Read what happens when you forget to mix with rice milk.)
- 1 1/2 cups plus 3 tablespoons all-purpose flour
- 1 1/8 teaspoon baking soda
- 1/2 teaspoon salt ( I used sea salt.)
- 1 cup plus 2 tablespoons of dairy-free chocolate chips (Read the label to make sure they don't contain milk fat)
2. In a bowl, cream shortening, sugar, and brown sugar with an electric mixer until slight and fluffy for about 2 minutes. Add the vanilla and the egg replacer (that has been mixed with rice milk!) and mix for about 20 seconds.
3. In a separate bowl, mix the flour, baking soda, and salt.
4. Add the flour mixture to the creamed batter, mixing on low speed, just until the batter comes together.
5. Gently fold in the chocolate chips.
6. Drop by heaping tablespoons onto the baking sheets. Roll into balls, spacing the cookies a couple inches apart. Flatten them slightly with the palm of your hand. Bake for 11 minutes. Cool for 10 minutes on the baking sheet. Transfer to a cooling rack.
Look for these ingredients on the natural food aisle of your grocery store, or at a natural market:
Enjoy your cookies!