What could be homier than a freshly baked chocolate chip cookie. These delectable pastimes seemed out of reached when I turned to a vegan lifestyle. All I have to say is “thank god for egg replacer and vegan butter”! With these two vegan baking staples, you can once again reminisce in the delicious warmth of that freshly baked cookie.
- 2 ¼ cups flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup vegan butter (I used earthbalance)
- 2 egg equivalent of egg replacer
- ¾ cup dark brown sugar
- ¾ cup of granulated cane sugar
- 1 tbs vanilla extract
- 1 bag of vegan chocolate chips
First off, preheat your oven to 375°F take that butter out of the fridge and let it soften. While your butter is softening you can combine the flour, baking soda and salt in a bowl (preferably not your mixing bowl, you’ll want that for your butter and sugar). Make sure those dry ingredients are well incorporated.
Next, you’ll want to place the softened vegan butter into your mixer along with the egg replacer and your sugar. Mix these until they’re well incorporated but do not over mix. Once they’re incorporated, add the vanilla extract (it may seem like a lot, but trust me!).
Now you can add the dry mixture to the wet ingredients. I prefer to add it slowly (about a cup at a time) to make sure that nothing sprays over the sides of the bowl and so it’s fully mixed together. Once it’s all mixed, add your chocolate chips to the bowl. I usually use Enjoy life mini chips. They taste just as good as regular chocolate chips and bake really well.
Roll your cookies into little disc shapes and put them on a parchment lined baking sheet. Place them in the oven for 14 minutes and let them bake! Once they’re done, let them cook for 5 minutes on the cookie sheet and then transfer them to you cookie vessel! Enjoy!