MINI PENNY: Recipe // Vegan Chocolate Chip Cookies

Monday, July 23, 2012

Recipe // Vegan Chocolate Chip Cookies

There was just something about tonight that had me dying for either chocolate chip cookies or cupcakes. Lauren got home from work and we started brainstorming — and our new friend Zac (who is vegan) chimed in that he had some ingredients to give us a hand. I altered my mom's recipe to make these vegan and they turned out so delicious! See the recipe after the jump.

You Need:
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Earth Balance (or other butter alternative)
  • 1 cup brown sugar
  • 1/3 cup agave nectar
  • 1 1/2 tsp vanilla
  • 2 tbsp flaxseed + 6 tbsp water (this is a great egg substitute) 
  • 2 cups vegan chocolate chips

Set your oven to 350°. Mix the flour, baking soda, and salt in a bowl and set aside. In a separate bowl, mix the flaxseed and water to create your egg substitute. Use an electric mixer to combine the egg substitute with the Earth Balance, brown sugar, agave nectar, and vanilla. Once this is smooth, slowly mix in the flour mixture. After all of the flour is mixed in, use a large spoon to turn in the chocolate chips. Drop by the spoonful on a baking sheet and bake for 10-12 minutes or until golden brown.

Wha-la! Delicious cookies!

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