Fall Spice Vegan Chocolate Chip Cookies
3/4 cup vegan butter (I use Earth Balance)
2/3 cup brown sugar
2/3 cup white sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 - 10 ounce bag vegan chocolate chips or carob chips
1 vegan egg (I used 1 tablespoon flaxseed with 3 tablespoons water, boiled)
2 cups white or wheat flour
1) Preheat oven to 265 degrees Fahrenheit.
2) Cream together Margarine and sugars until fluffy and light in color - approximately 3 to 5 minutes. Add 'vegan egg' and mix until blended.
3) Add vanilla, nutmeg, ginger, allspice and cinnamon. Mix until well blended (be sure to scrape the edges of the bowl). Add salt and baking soda and mix until well blended.
4) Slowly add flour, mixing as little as possible, but as much as necessary to prevent the batter from getting stiff. Use a spoon to fold in the chocolate chips.
5) With 2 large cookie sheets, not greased, take a cookie scoop and place cookies about .5-1 inch apart. I was able to get 20 per sheet - 4 rows of 5 cookies across. Bake for 10 minutes or until golden brown. Eat immediately or let cool :) MMM enjoy!
There is about 100 calories and 5 grams of fat per cookie.
Cheers, Taryn!
Source of recipe: I wrote the recipe, because I was sick of making icky vegan cookies that were either greasy, flavorless or like muffin tops.
SO HOW'D IT GO?
I just made these.
They spread out into each other and were a mess.
I also added oats to help bind the next batch. Didnt make much different.
Im dissapointed as i had saved the bag of carob chips back that my daughter had gotten me for my b-day back in the summer. :(
I just made a batch of these. I think I would need to reduce the amount of Earth Balance, because it seemed to be too much. The first sheet out of the oven weren't quite setting right, if I cooked them longer they would have burned. So, I added some oats into the rest of the batter, this seems to have helped thicken it up. They taste good, I'll probably increase the amount of cinnamon next time.
I am very anxious to try this recipe, but I just don't get the "vegan egg" part??? Do you just use water with flax seeds in it? I'm not an experienced baker, obviously, so please help. These cookies look so good:-)
you could also probably use Ener-G egg replacer. It is at most health food stores and you just mix the powder with warm water to use as a substitute for eggs in baking. Excited to try adding these spices to my cookies!
I am very anxious to try this recipe, but I just don't get the "vegan egg" part??? Do you just use water with flax seeds in it? I'm not an experienced baker, obviously, so please help. These cookies look so good:-)
The recipe neglects to mention that the flax seeds must be ground before mixing them with the water. This might help you out: http://theppk.com/veganbaking.html
I am very anxious to try this recipe, but I just don't get the "vegan egg" part??? Do you just use water with flax seeds in it? I'm not an experienced baker, obviously, so please help. These cookies look so good:-)
I figured that was what happened. Silly me I should know enough about baking to just assume and go with 365. ::)
Definitely will give these another go when I get some chocolate chips!
I am NEWWWW to this website and after I posted it I realized the typo of 265F instead of 365F but for the life of me could not figure out how to modify it. I have been reading trying to find out how you edit or post on a recipe and I just figured out how to "comment". I AM SO SORRY I could not find the edit button sooner. I am so frustrated with this website, as I can't figure out how to use it!! I am soo sooo sorry!! The temperature is supposed to be 365F!!!
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Recipe submitted by knitkolic, 10/08/09
Fall Spice Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
3/4 cup vegan butter (I use Earth Balance)
2/3 cup brown sugar
2/3 cup white sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1 - 10 ounce bag vegan chocolate chips or carob chips
1 vegan egg (I used 1 tablespoon flaxseed with 3 tablespoons water, boiled)
2 cups white or wheat flour
Directions:
1) Preheat oven to 365 degrees Fahrenheit.
2) Cream together Margarine and sugars until fluffy and light in color - approximately 3 to 5 minutes. Add 'vegan egg' and mix until blended.
3) Add vanilla, nutmeg, ginger, allspice and cinnamon. Mix until well blended (be sure to scrape the edges of the bowl). Add salt and baking soda and mix until well blended.
4) Slowly add flour, mixing as little as possible, but as much as necessary to prevent the batter from getting stiff. Use a spoon to fold in the chocolate chips.
5) With 2 large cookie sheets, not greased, take a cookie scoop and place cookies about .5-1 inch apart. I was able to get 20 per sheet - 4 rows of 5 cookies across. Bake for 10 minutes or until golden brown. Eat immediately or let cool :) MMM enjoy!
There is about 100 calories and 5 grams of fat per cookie.
Cheers,
Taryn!
Source of recipe: I wrote the recipe, because I was sick of making icky vegan cookies that were either greasy, flavorless or like muffin tops.
Makes: 40 cookies, Preparation time: 15 minutes, Cooking time: 10 minutes
I made these the other night and while I love the idea of chocolate + fall spices, I had a lot of issues with this recipe... Maybe 265 degrees was a typo, because even 15 minutes at this temperature hardly did anything. I eventually turned the oven up to 350, and then they baked. After cooling, however, they were stuck to the pan. The few cookies that turned out were totally yummy, but I think I'll just make my normal chocolate chip cookie recipe and add the spices because I definitely dig the flavours.