Vegan Crunchy Chewy Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cup granulated sugar
1 cup vegan margarine, softened (I used Earth Balance Vegan Buttery Spread)
1 teaspoon vanilla
1/2 cup applesauce (these are especially tasty with cinnamon applesauce)
12 ounces semi-sweet chocolate chips (I used Sunspire Organic)
1. Preheat oven to 375 degrees F.
2. In a bowl, combine flour, baking soda, and salt. Set aside.
3, In a separate bowl, beat margarine, sugar, and vanilla until light and creamy. Add the applesauce and mix well. Add flour mixture in small batches and mix well. Stir in vegan semi-sweet chocolate chips.
4. Drop by rounded teaspoonfuls 2-inches apart onto greased cookie sheet (these will stick if you use a dry cookie sheet).
5. Bake 10 minutes. Cool for a few minutes on cookie sheet and move to a rack to cool completely.
Vegan Crunchy Chewy Chocolate Chip Blondies:This is a much quicker and easier variation. Make the cookie dough as usual and spread it into a greased 9 x 13 inch baking pan. Bake at 375 degrees F for 20 to 25 minutes, until the top is a deep golden color. Cut into pieces approximately 1 1/2 inches square. These need to cool for a while or they will just fall apart when you try to remove them from the pan.
Source of recipe: This recipe was inspired by Saco Ultimate Chocolate Chunk Cookies