My motto for food has always been, “life is short, eat dessert first.” Just because you’re vegan, doesn’t mean you can’t enjoy treats just like everyone else. Vegan means no dairy, eggs or meat, not no fun.
When you have 5 kids in the house like we do, having dessert a few times a week is a key to happiness. When it comes to dessert, it really doesn’t get any better than chocolate chip cookies. They’re fun to make and of course,, even more fun to eat, especially the batter. By the way, I have the recipe at the bottom of this entry to the blog.
The great thing about this recipe being vegan is you can eat all the batter you want without worrying about getting sick. That’s because there are no raw eggs. Instead of eggs, you use what’s called egg replacer. We use a brand called Bob’s Red Mill. Just what’s in egg replacer? How about whole soy flour, wheat gluten, corn syrup solids and algin. Just so you know, 1 tablespoon of egg replacer, mixed with 3 tablespoons of water equals 1 egg.
Instead of butter, you use use a non-dairy buttery spread. We like to use Earth Balance. Now for the chocolate chips, make sure and read the ingredients to make sure there’s no milk. Just because they’re dark chocolate, doesn’t mean they’re vegan.
We found this recipe in a cookbook written by Angela Liddon. It’s called, “Oh How She Glows.” One piece of advice, make sure and double or triple the recipe or they’ll disappear a hurry. The best thing about these chocolate chip cookies is giving them to friends who don’t know they’re vegan and listening to all the compliments. You seriously can’t tell the difference.
Just because they’re vegan, doesn’t mean you can eat all of them. Just like anything else, everything in moderation. However, life is short, so make sure and enjoy the cookies and that vegan thing.
1/2 cup Earth Balance non-dairy buttery spread
1/2 packed brown sugar
1/4 cup cane sugar
1 tbs of egg replacer mixed with 3 tbs of water
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup whole wheat flour
3/4 cup all-purpose flour
1/4 tsp cinnamon
1/4 tsp molasses
1/2 cup non-dairy chocolate chips
Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the egg replacer and set aside.
With a mixer or spoon, beat Earth Balance, brown sugar, cane sugar and pour in egg replacer and mix. Beat in remaining ingredients
After eating some of the batter because you can, shape into balls of batter and place them on baking sheet. Bake for 10-12 minutes and then allow to cool for 5 minutes. Transfer to baking rack for another 10 minutes and serve.