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Chocolate Chip Cookies For Champions

What you need: 

2 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup safflower margarine (check ingredients)
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoon vanilla
1 cup slivered almonds (or other chopped nuts)
2 cup semi-sweet chocolate chips (check ingredients)

What you do: 

Set oven to 375 degrees.
Mix dry ingredients - set aside.
Mix vegan sugars, margarine & vanilla in large bowl.
Add dry ingredients to wet mixture (if batter is too dry, I add a little rice milk or water).
Mix in nuts and chocolate chips.
Bake on ungreased cookie sheets 9-11 minutes.
Eat as many as your stomach can handle.
p.s. these aren't very healthy - but their fantastic for every once in awhile

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
3
Recipe Category: 

SO HOW'D IT GO?

Redpath sugar in Canada is vegan.

The only peanut butter chips I have ever seen are Reece's and Hershey's, both of which contain dairy.

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"bleached, refined vegan sugar is *NOT* vegan because the process to refine it involves animal bones."

Actually, this is true in most, but not all cases. Some companies process white sugar without bone char, such as Western Family company.

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ok, so I made these yesterday to try and cure a chocolate craving...I usually use a different chocolate chip recipe but I'm staying with my omni-boyfriend so egg replacer was not on hand- nor the coconut, oatmeal, and chopped nuts that my other recipe calls for ::) so in trying not to buy too many more ingredients I tried this one out. I bought a small bag of chopped nuts, about 1/3 cup and added maybe 1/2 a cup of creamy peanut butter to make up some of the nutty flavored difference. I baked them about 10 minutes and had no trouble with them sticking to the pan. quick, easy, and just as good the next day...oh,and my chocolate cookie craving was cured alright ;)b

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picture...
and, i used carob chips instead of chocolate!
yummy!

http://farm2.static.flickr.com/1036/558768658_1c5d7848d8_b.jpg

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I found the peanut butter chips in the bulk section of my local grocery store (Market of Choice, in Oregon). They're shaped like chocolate chips, but made out of pure peanut butter. They're very sweet and peanut buttery. I think I've seen them sold in bags next to chocolate chips in big grocery stores...

good luck!

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BirdsAreDinos,

What are peanut butter chips? Are they sweet? Can they be eaten like potato chips? Please tell me where I can buy PB chips!  I havent seen them in any stores, but then again I wasn't really in search of them.   

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I added carob chips and pb chips instead of almonds. These cookies stay very moist and chewy over time. They're very very sweet and tasty. They do seem a little greasy, so maybe I should have listened to the others and cut back on the amount of Earth Balance "butter" I used. I used about 1/3 cup of rice milk, and they stayed together perfectly, and became super flat and thin when baked.

I cooked another batch for closer to 15 minutes, and they're still pretty chewy, but a little harder... they taste almost like candy, maybe the sugar cyrstallized and was on its way to a candy-like form?

Very good recipe.

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Well, I'd really like to know what I did wrong with mine. I followed the recipe exactly (except I omitted the nuts and only used 1.5 cups chocolate chips because it wouldn't hold any more!), and during cooking, they spread a LOT, became very thin and greasy, and after cooling were hard and chewy. Don't get me wrong, the flavor was good (and you better believe we polished off the whole batch), but the texture was all wrong and I would NEVER serve these to anyone, especially not non-vegans. What went wrong?? It seemed like there was too much margarine or something, but that is what the recipe calls for, and everyone else seems to have success with this recipe. Well, I suppose that until I figure it out, I will stick to the "Happy Vegan" chocolate chip cookies on this site. Now, I will say that the dough was DEEEELICIOUS! Too good really. I would make it just to eat the raw dough, but then I'd gain like 10 lbs, LOL. :-)

You might try using baking powder instead of baking soda or a combination of the two.  Baking powder is slower to react which gives the cookies more time to puff up when they're baking.

I make cookies similar to this except I use half the amount of margarine, an Ener-G egg, half the chocolate chips, just one cup of brown sugar instead of the 3/4 cup sugar AND 3/4 cup brown sugar, no nuts cause eww, half the flour is whole wheat, and I use half baking soda half baking powder.  They get devoured in about 10 minutes.

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i love them

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Well, I'd really like to know what I did wrong with mine. I followed the recipe exactly (except I omitted the nuts and only used 1.5 cups chocolate chips because it wouldn't hold any more!), and during cooking, they spread a LOT, became very thin and greasy, and after cooling were hard and chewy. Don't get me wrong, the flavor was good (and you better believe we polished off the whole batch), but the texture was all wrong and I would NEVER serve these to anyone, especially not non-vegans. What went wrong?? It seemed like there was too much margarine or something, but that is what the recipe calls for, and everyone else seems to have success with this recipe. Well, I suppose that until I figure it out, I will stick to the "Happy Vegan" chocolate chip cookies on this site. Now, I will say that the dough was DEEEELICIOUS! Too good really. I would make it just to eat the raw dough, but then I'd gain like 10 lbs, LOL. :-)

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