vegan chocolate chip cookies

Back in February at Dixie’s annual birthday brunch, a friend brought vegan chocolate chip cookies. I was skeptical. I take my sweets seriously and while I’ve had vegan baked goods several times at Sticky Fingers in DC, I’ve yet to embrace the idea that I can make something in my kitchen that’s remotely edible when you eliminate everything you’ve gotta for a vegan recipe. Oh dairy! While I’m very anti-milk, I do take milk chocolate seriously. However, I was totally blown away by these cookies. I couldn’t stop eating them, even though there was this glorious king cake, homemade donuts, baked brie, you name it to fight with them for prized stomach space.

I finally asked for the recipe to try them myself. I’ve baked something vegan once before (thesevegan protein bars). While I definitely do not follow a vegan diet, I’m not opposed to trying out new things and, having tasted these first-hand, I knew they were worth the new ingredients for my fridge. So my vegan friends, the “tree hugger” in the title of this post is definitely filled with love. I figured my trapeze class last night was a perfect time to try them out. It made enough for an army, so I brought the leftovers into work – where they’ve been met by rave reviews. My friend got the recipe from The Joy of Vegan Baking and it requires only a few ingredients you may not have in your kitchen (of course in case you happen to be vegan!).

Ingredients

• 4 1/2 teaspoons Ener-G Egg Replacer (equivalent to 3 eggs)
• 6 tablespoons of water
• 1 cup non-hydrogenated, non-dairy butter, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light or dark brown sugar (I opted light)
• 2 teaspoons vanilla extract
• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 to 2 cups nondairy semisweet chocolate chips (I, naturally, opted for 2 cups)
• 1 cup chopped nuts (optional – I opted out)

1. Preheat the oven to 375 degrees F. I used a nonstick cookie sheet.
2. In a blender or food processor, mix the egg replacer and water together until it’s creamy. I actually used the mixer for this in a smaller bowl, since you’ll ultimately pour this in with other ingredients.
3. In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine.
4. In a separate bowl, combine the flour, baking soda, and salt.
5. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it’s almost thoroughly combined, stir in the chocolate chips and nuts (if using).
6. Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Mine took the 10 minutes and I was careful not to burn them, as I wanted them just barely done and still very chewy.

The recipe claims it yields a dozen, which might be true if you were going for Great American Cookie Company ginormous style. I’d say mine made close to three dozen! Plenty for any event or just to much on. Try them. You won’t believe they’re vegan.

Added bonus? No eggs! Means no salmonella… means eat all the batter you want! Win all around.

(Again just to note, the title is not meant as an offensive slight to vegans. It’s actually more in line with my old school thoughts on such things. In Alabama, there aren’t exactly a ton of options for someone pursuing such an extreme diet. That’s one of the things I love about NYC. You can find it all here, whatever your diet may be. But it’s this old association which leads me to want to end with this graphic… m’kay?)