Chocolate chip recipe from her page: 1 cup non-hydrogenated margarine, at room temperature (I like Earth Balance Organic) 1 1/4 cup dry sweetener (I use rapadura) 1 T molasses 2 t vanilla extract 2 1/2 cups whole wheat pastry flour 1 t baking soda 1 t salt 1 1/2 cups vegan carob chips…or semi-sweet chocolate chips
Preheat oven to 350 degrees. Cream together the margarine and sweetener until fluffy. Add the molasses and vanilla. Add the flour, baking soda, and salt, and mix well. Fold in the chocolate chips. Drop by teaspoonfuls spaced a little over 2 inches apart onto an ungreased cookie sheet. Bake for 8-10 minutes, until just slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to cooling rack.
I usually have really good luck subbing earth balance soy garden margarine for butter, so long as I don't over-cook the cookies--don't use reduced calorie margarine as the moisture content is off. For eggs there is egg replacer powder pretty widely available or use 2 tablespoons unsweetened applesauce per egg. Some people also use ground flax seed instead of eggs, but it would give your cookies a "healthy" feel.
PPS. Using these substitutions I've never had any problem veganizing a cookie recipe, so long as it isn't a cookie that calls for other non-vegan ingredients, like marshmallows or candy bar pieces... However, it seems more important for vegan cookies to not overbake them as they can dry out a little more than non-vegan cookies. And some of it is just fly by the seat of my pants stuff--sometimes I've used 1/2 banana per egg called for if the cookies were ones I thought could taste like banana--you'll definitely taste that, while applesauce you don't really taste. If I really want the cookies to "poof" up I'll use applesauce and egg replacer together. I let the cookies cool completely on the sheet before taking them off because they crumble a little more easily.
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http://happyfoody.com/category/cookies/
Chocolate chip recipe from her page:
1 cup non-hydrogenated margarine, at room temperature (I like Earth Balance Organic)
1 1/4 cup dry sweetener (I use rapadura)
1 T molasses
2 t vanilla extract
2 1/2 cups whole wheat pastry flour
1 t baking soda
1 t salt
1 1/2 cups vegan carob chips…or semi-sweet chocolate chips
Preheat oven to 350 degrees. Cream together the margarine and sweetener until fluffy. Add the molasses and vanilla. Add the flour, baking soda, and salt, and mix well. Fold in the chocolate chips. Drop by teaspoonfuls spaced a little over 2 inches apart onto an ungreased cookie sheet. Bake for 8-10 minutes, until just slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to cooling rack.
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Eggs - substitute "Veganaise" - a vegan mayo.
Milk - soy milk, almond milk, rice milk - depends on the recipe.
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Ener-G Foods Egg Replacer
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