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Chocolate Chip Cookies


The Joy of Vegan Baking, Collen Patrick Goudreau----sent in by Christel

Yesterday I baked the Chocolate Chip Cookies from "The Joy of Vegan Baking" and daughter and husband gave them a try and then a thumbs up!---Christel


22 ml 4 & 1/2 tsp Ener-G Egg Replacer
89 ml6 Tbsp water
240 ml1 cup Earth Balance Natural Buttery Spread, softened
180 ml3/4 cup Granulated Sugar
180 ml3/4 cup packed Brown Sugar
10 ml2 tsp Vanilla Extract
650 ml2 3/4 cups All Purpose Unbleached Flour
5 ml1 tsp Baking Soda
5 ml1 tsp Salt
470 ml2 cups (one 12-oz bag) semisweet chocolate chips
240 ml1 cup Chopped Walnuts, optional


Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or use a non-stick pan.

In a food processor or blender, whip the egg replacer and water together, until it's thick and creamy. Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand.

In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.

Using a tablespoon, drop dough on cookie sheets. Bake 8-12 minutes. Using a good metal spatula, remove to wire racks to cool completely. Cookies may seem like they're not done when you remove them from the pan, but they harden as they cool.

Makes 3-4 dozen.

Major Ingredients: