Vegan Chocolate Chip Cookies
1/2 pound earth balance buttery spread
3 1/3 cup turbinado sugar (florida crystals)
1 Tablespoon molasses
2 Tablespoons ener-g egg replacer powder mixed with 5 Tablespoons water, mixed until frothy
1 1/2 Tablespoon vanilla extract
1/2 cup soy milk
6 1/2 cup unbleached white flour
1 1/4 cup whole wheat pastry flour
2 teaspoons baking soda
1 1/2 teaspoon sea salt
2 cups chocolate chips
Preheat your oven to 350 degrees. Cream buttery spread, sugar and molasses, about 5 minutes.
Add egg replacer and water mixture. mix until light and fluffy, about 2 minutes.
Add vanilla extract and soy milk. mix until smooth, about 2-3 minutes more.
In another bowl, sift together flours, baking soda and salt. Gradually add to mixer, mixing as minimally as possible.
Add chocolate chips, mixing just until incorporated.
Scoop dough into 3 Tablespoon-sized lumps, roll between your palms to shape into balls. place on non-stick baking sheet (line with parchment paper or sprayed with non-stick spray) about 1 1/2″ apart. press down slightly to flatten the tops of the lumps of dough.
Bake for 10 minutes. (Although, some ovens bake at 8 minutes…others at 12…so keep an eye on them!)
Cookies should appear pale in color, and slightly cracked on the surface.
If they brown on the edges and appear tan all over, they’ve been baked too long…they’re still delicious, but they won’t be chewy!
** photo by desertculinary on flickr.
Pairs Well With
Stolen from Bake & Destroy!