Mmm. Home-made samoas. It doesn’t get any better than that! I could eat all of these myself but that would just be death. Haha. Since girl scout cookies only come around once a year, you have to learn how to make your own to last you throughout the rest.
Still working on that perfect vegan CCC recipe.
Alright so I’ve realized vegan recipes are wayyy harder to get down than normal recipes. This is my second attempt at getting a legitimate chocolate chip cookie that’s vegan. I have my perfect non-vegan chocolate chip recipe already, though. The first attempt at cookies turned out too thin and didn’t hold together. These are a great consistency (a little bit puffier wouldn’t hurt), but the banana stood out too much for me. Chocolate chip cookies shouldn’t taste like banana. ::sigh:: Oh well, I guess that leaves me with more experimenting to do…
Ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 cup margarine
3/4 cup white sugar
3/4 cup brown sugar (packed)
vanilla (I never really measure vanilla)
1 banana
2 cups chocolate chips
Directions:
Mix flour and baking soda. Beat margarine, sugars, and vanilla in larger bowl, add mashed banana; add flour mixture. Stir in chocolate. Drop onto ungreased baking sheets. Bake for ~11 minutes (or until golden brown) at 350.
Good ol’ Chocolate Chip Cookies
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!
Ingredients:
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)
Directions:
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.