Soft and Chewy Chocolate Chip Cookies
1 cup cold vegan buttery spread
1 cup sugar
1/2 cup brown sugar
1/2 cup applesauce
2 teaspoons vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 bag vegan chocolate chips (about 6 ounces)
Preheat oven to 375 degrees Fahrenheit.
Stir the vegan buttery spread around in a medium sized mixing bowl to soften it up. Add the 1 cup sugar, and stir the two ingredients together very well. It will look creamy.
Add the brown sugar, stir together again. Add the applesauce and vanilla, and (you guessed it!) stir together once more.
Now add all the dry ingredients, excluding the chocolate chips, at once and mix together quickly. Try not to over-mix. If the dough is too soft, add a bit more flour (around 1/4 cup). Mix in the chocolate chips and plop tablespoons of dough onto an ungreased baking sheet. You can flatten the dough balls slightly. Make sure to space each cookie at least an inch apart, because these actually spread when baking!
Bake for 9-11 minutes at 375. Let cool slightly on the baking sheet, and then remove and let cool completely on wax paper.
Notes: If you bake these at 375 for about 9 minutes, they turn out soft and chewy. They won't really look all that done, and if you touch the top of one it should yield slightly. If you bake these at 350 for 11 minutes, they'll turn out more chewy and have a "crispy-ier" outside. They'll be a bit brown around the edges when they're done.
Of course, I'm the only one who can really tell the difference between the two baking times...so it may just be all in my head! In any case these are the ONLY vegan chocolate chip cookies I serve to omnis--they taste much more sinful than other recipes. (Could it be the 1 cup vegan buttery spread?!)
SO HOW'D IT GO?
I thought these tasted better the day after I made it. On the first day, I thought they tasted a bit floury, but by the second day they were perfect! Still soft and chewy the next day. Just like I like them.
I baked these last week and they were such a hit that I gave them out as Christmas gifts.
Wow. thanks for advice. I will try thats. ;)b
One question: my cookies did spread when they were baking, but came out a little too flat. I followed the recipe and instructions just like they are written. Anything I should do differently to help this out?
also wanted to add that it took about 15 minutes longer then recommended for the cookies to cook fully inside. worth the wait, though!
just made these...super delicious!!!! even my carnivore boyfriend liked them! :)>>>
I'm addicted to cookie dough, so when I need a fix I make this, omit the baking soda, and eat. Delicious!! ;D
I only have egg replacer for my baking, so I always put maple syrup in to taste aswell... It taste's awesome!
THESE ARE KILLER!!!!!!! ;)b ;)b ;)b ;)b ;)b
I just made these, they are SO good. I've made a shitload of different chocolate chip cookies, but these are my favorite. Particularly because most chocolate chip cookies come out a little too crunchy for me.
They are a little cakey, but I like it. I made with two Ener-G eggs instead of applesauce, didn't add the optional additional 1/4 cup of flour, and added an extra teaspoon of vanilla.
I recommend to EVERYONE to NOT eat the cookie dough. Because it's SO good you want to skip the baking part and just eat all the cookie dough ;). Once you start, it's hard to stop. So just wait until they're done if you want actual cookies!
Pages