Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
emmaanderson80@yahoo.com, 05/18/05
Emmas Best Chocolate Chip Cookies EverIngredients (use vegan versions): 1 cup margarine, softened (I useEarth Balance)
1 cup vegan white sugar
1 cup packed brown sugar
egg substitute for 2 eggs (I use Ener-G Egg Replacer)
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
Directions:Preheat oven to 350 degrees F. Cream together the Earth Balance, white vegan sugar, and vegan brown sugar until smooth. Beat in the egg replacer one egg at a time, then stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Serves: 2-3 dozen cookies
Preparation time: 15 minutes plus bake time
if white sugar is bleached with animal charcoal, is there a vegan version?
Archived comment by: veggiewedgie
I used carob chips instead of chocolate chips and substituted the egg replacer with corn starch and they turned out pretty well. I thought they were a little dry which made it hard to lump the dough into balls on the cookie sheet because they fell apart rather easily. Howe'ver, I brought them into work the next day and everyone loved them! (and none of them are vegan) Oh, and I needed to give them more than 10 minutes in the oven, it was around 15-20 minutes.
Archived comment by: macaddct1984
this is the most amazing thing that has ever happened to me. we added about a table spoon of oil, and used a flax mixture instead of engerG. They flattened out, they are chewy, they are perfect. No one would be able to tell this was vegan. It was not at all dry or crumbley when we made them. but we did have to cook it a little longer than the recipe said
Archived comment by: laurapony
