I’ve been testing out various vegan chocolate chip cookie recipes in search of a vegan version the Classic Tollhouse Recipe. These are a dead ringer and could trick any non-vegan. Just like the classic recipe, these aren’t healthy just because they’re vegan, so save these for a special treat, party or a well deserved sugar fix.
Next up, I will post a healthier alternative, but I can’t promise it will have that “classic” chocolate chip cookie taste
PREHEAT oven to 350 degrees
1 cup Earth Balance vegan margarine sticks
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
1 tsp salt * optional ( I usually skip the salt in baking since the margarine is salty)
2 “eggs” using silken tofu, BRM egg replacer or flax seed meal ( Bob’s Red Mill Egg Replacer-for each “egg” use 1 Tbsp egg replacer with 3 Tbsp water, stir well. For tofu eggs, use 1/4 cup= 1 egg, for flax seed meal, use 1Tbsp ground flax meal plus 3 Tbsp water for each “egg”.)
1 tsp vanilla
2 1/2 cup all purpose flour ( you can use whole wheat pastry flour as a slightly healthier alternative and for a GLUTEN FREE recipe, use a GF all purpose flour plus 1 tsp xanthum gum)
2 cups or 1 bag of semi sweet or bittersweet chocolate chips
Cream together the sugars, vanilla, margarine and egg replacer. (or silken tofu if you prefer)
Slowly add the dry ingredients and add the chocolate chips last.
Use a tablespoon to spoon out the dough onto a cookie sheet and bake for approx 8-10 minutes until slightly brown. Cookies will be very soft so allow to cook before removing from the tray. YUM!