Mmmm… who doesn’t love chocolate chip cookies? And you can’t even tell they’re vegan! I’m also learning how to take pictures of food – it’s all about the lighting and angle. Anyways, my vegan friend invited me over for dinner tonight, and I never like to come empty handed. Hence, the vegan chocolate chip cookies. He makes dinner, I bake dessert.. works out nicely. I can never leave a recipe how it is.. I always end up tweaking it just a bit to make it how I like it. The original recipe is from vegweb.com, but here’s my version of these delicious chewy cookies!
1 cup cold vegan buttery spread
1 cup sugar
1/2 cup brown sugar
1/2 cup applesauce (you can sub this for a mashed banana)
2 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 bag vegan chocolate chips (about 6 ounces)
1.) Preheat oven to 375 degrees Fahrenheit.
2.) 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.
3.) Add the brown sugar, stir together again. Add the applesauce and vanilla, and (you guessed it!) stir together once more.
4.) Now add all the dry ingredients, excluding the chocolate chips, at once and mix together quickly. Try not to over-mix. Mix in the chocolate chip. Chill the dough for about 15 minutes, this helps from keeping the cookies from thinning out so much while being baked.
5.) Drop spoonful of cookies onto the cookie sheet at least an inch apart. Bake for 9-11 minutes at 375. Let cool slightly on the baking sheet, and then remove and let cool completely on wax paper.