_VEGAN CHOCOLATE CHIP COOKIES
After trying countless cookie recipes I found on the web I've finally constructed my own. I'm using this particular one as a skeleton. I've made a couple adjustments using other ingredients that some other recipes call for. I have a note section with important ingredient information that might come in handy if you don't have enough of something. I also put random little "I like this because/Be careful with" notes in there too.
_INGREDIENTS
2 1/4 Cups of all purpose flour
1 Teaspoon baking soda (not powder)
1 Teaspoon salt*!
3/4 Cup Earth Balance or any other butter substitute
1/4 Cup Oil (olive oil preferably)
3/4 Cup of granulated white sugar
3/4 Cup of packed brown sugar
1 Teaspoon vanilla extract
1/2 Teaspoon almond extract*!
Egg replacer for 2 eggs*!
2 cups of semi sweet chocolate chips
(Optional) 1/4 cup of water if your dough is too dry
_NOTES
*Salt - I tend to put a little over a teaspoon into my cookies. I would be careful with this though. If you do it right, it will give your cookies a raw-cookie-dough-kind-of taste.
* Earth Balance - The original recipe calls for 1 cup. I realized I was almost out of this what I was in the middle of making cookies. I had about a 1/2 cup left. All butter does is act as an "oil" and helps hold everything together along with the eggs. The fact that it has more body compared to liquid oils is the reason it's used. It helps give the cookie more shape. I ran into an issue the first time I made this recipe. The cookie dough was too hard and the cookies stayed in ball form when they were cooked. I found that adding more liquid oils help the cookie spread out on the sheet. Be careful with this though, if you use too much liquid, your cookies will be more like pancakes.
*Almond Extract - Is something else I've added. Don't be fooled though. Although this stuff smells AMAZING, if you put over a 1/2 teaspoon, your cookies will taste like perfume. A little goes a long way. A LONG WAY.
*Egg Replacer - I use the ENER-G Egg replacer. To make two eggs it comes out to about 4 table spoons of water and 3 teaspoons of the powder. I usually mix this in a separate bowl, then slowly add it to the liquid mixture.
_MAKING
1. Preheat your oven. 375 degrees. Do it.
2. Mix the flour, baking soda, and salt together in a big bowl. Make sure you mix before adding each ingredient. You want to make sure all of these are mixed well or else you could get a bite that tastes like a mouth full of salty bitter crap.
3. Soften the butter (NOT MELT) and mix it with the sugar, brown sugar, vanilla, and almond extract in a medium sized bowl.
4. In a small bowl, mix together the egg replacer.
5. Slowly add the egg replacer to your wet ingredients. It should look and smell amazing.
6. Add the wet ingredients to the dry ones.
7. Add the chocolate chips
8. Put on a cookie sheet in small handfuls, I press mine down a little since they don't tend to spread as much as non-vegan cookies do.
9. Bake for 8-10 minutes. (8 for softer cookies; 10 for harder cookies)
