I have NEVER been a baker, that was always my sisters department. I couldn't be bothered with measuring cups and spoons, hand mixers, stand-up mixers (I so wish I had the counter space or the check book to get one of these), flour everywhere, etc. I liked cooking savory dishes, the kind where you might skim the recipe then forget to add half the ingredients. It's more forgiving than baking. However, since I'm trying to eat well and limit processed foods to things I actually need (like veggie sausages) I knew I would have to give in to baking eventually. What's most shocking is I'm not that bad at it!
The following is my recipe for vegan chocolate chip cookies. I've made them a couple different ways and the variations will be listed in green. They are great for gifts, parties, or guilty pleasure treats! Printable recipe cards available on request
1c + 2T Pre-Sifted Flour (I like wheat, but any healthy grain flour is okay- no pastry flour)
1/2t Baking Soda
1/2t Baking Powder (optional for chewier cookies)
1/2t Salt (optional)
1/2c Vegan Butter (I like Earth Balance. It's got a great buttery taste and no trans fats)
1/3c White Sugar
1/3c Light Brown Sugar, firmly packed
1t Vanilla Extract
1T EVOO + 1/2t water (you can substitute any healthy oil here)
6 oz Vegan Chocolate Chips
* Add 1/2 c of your favorite crushed nuts like pecans, hazelnuts, walnuts, etc
* For Chocolate Chocolate Chip (my favorite), add 1T Cocoa or Carob powder (Do not use Hot Cocoa mix!)
Pre-heat oven to 350 and line two cookie sheets with parchment paper.
In a medium bowl sift flour, baking soda, baking powder, cocoa powder, and salt together. If you don't have a flour sifter, use two spoons like you were tossing a salad.
In another medium sized bowl, cream butter and sugar mixture together. Add vanilla, oil, and water and mix well. Combine wet and dry ingredients together. Add chocolate chips, nuts, etc, and mix well. This is a fairly dry batter so don't fret, it's normal!
Using your hands, shape cookies into balls anywhere from ping pong size or smaller (approximately 1T-1t size). Place on cookie sheets allowing at least 1 1/2 inch room between cookies. Bake 10-12 minutes or until slightly brown around edges.