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.
So I’m just another vegan cookie lover looking through your blog, and had something to say about eggs! If you need something to use as an egg replacer in cookies, you can whip together 2tbsp ground flaxseeds, (yes, flaxseeds again!) and 1/3 cup water, but be sure to really whip it to the point where it resembles the texture of an egg white. this equals one egg! You can use that in pretty much any recipe, but i think it would work better in cakes and muffins rather than cookies (just because of the texture and finished look). Otherwise, you can always try using a store baught egg-replacer. Its really just a combination of a bunch of different tapioca and arrowroot flours, and when mixed with water works as a binding agent, as does the flaxseeds mixture.
hope this super duper sort of long comment helps!
you can also use silken tofu as a replacement. i’ve made ginger snaps with it before and no one knew the difference.