There was the time early this summer I spent in Chicago. Mostly it was Ari who cooked for me, or we'd find ourselves at restaurants like the Chicago Diner; but, at some point, I'm not sure when, I made some pretty killer vegan chocolate chip cookies.
Crispy on the outside, gooey on the inside – the only kind of chocolate chip cookie for me. We had them for dessert. That was the day Ari had made the incredible Veganomicon Jambalaya – ooh la la! Oh, and for those of you who simply refuse to try anything vegan – quelle dommage! – I'm sure butter is a wonderful substitute for the Earth Balance. Although, I would just like to point out, while we're on the subject, that one does not need to be vegan to eat vegan, oui?
Vegan – Gasp! -- Chocolate Chip Cookies
inspired by tons of recipes
- 5 tbsp Earth Balance
- ½ cup brown sugar
- 1/4 tsp pure vanilla extract
- 1 tbsp water
- 1/2 cup whole wheat pastry flour
- 1/3 cup oat flour (I use Bob's)
- 1/2 tsp organic baking powder
- 1/8 tsp salt
- 1/2 cup chocolate chips
Preheat oven 350 degrees.
Bowl #1: Earth Balance, sugar, vanilla. Mix well. Add water. Mix well.
Bowl #2: Flour, salt, baking powder. Mix well.
Slowly and in batches, add the contents of Bowl #2 into Bowl #1. Mix well.
Fold in chocolate chips.
Scoop cookie dough onto baking sheet.
Bake for about 15 minutes.
Let sit for a minute or two before transferring to cooling rack.