Vegan Chocolate Chip Cookies

by robertjaimes

Servings: 1 batch

INGREDIENTS

2&1/4 Cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 Cup Earth Balance Vegan Spread or equivalent
3/4 Cup sugar
3/4 Cup brown sugar, packed
1 tsp. Vanilla Extract
1/8 tsp. ground nutmeg
3 tsp. Ener-G powdered egg replacer
4 Tbs. warm water
2 Cups Vegan chocolate chips

INSTRUCTIONS

Mix the egg replacer and warm water in a small covered container. Shake until frothy and set aside.

Combine the flour, baking soda, and salt in a small bowl and set aside.

Combine the Earth Balance, both sugars, and vanilla in a mixer until creamy. Add the frothy egg replacer and mix well.

Add the flour mixture to the creamed mixture in 3 steps. Beat well after each addition. When all the flour in incorporated, add the chips.

Drop by Tablespoon fulls onto parchment lined cookie sheet and bake in 375°F preheated oven for 8-10 minutes. Cool on wire rack.

CHEF COMMENTS

When shaken, the egg replacer can build pressure in the container. Break the seal before setting aside to allow gas to escape. It can pop and paint your kitchen with egg replacer. Not "a good thing".

I use a scoop to portion out the dough. This makes it easier to have a uniform result.

Tagged: chocolate chip cookies, cookies, desserts add tags

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