Chocolate chip cookies are a classic. They're acceptable to make year-round, they're easily customizable and they're delicious. This recipe is a vegan twist on a simple cookie. Before we get started, feel free to add add-ons as you see fit for your cookie. If the batter is to liquid-y or sticky, throw in some oatmeal, if it seems a bit dry, put in a dash of milk or blend in a mashed up banana! I'll have a post coming up in a bit with my favorite places to get vegan groceries, but to make things easier for you: vegan chocolate chips are easiest to find if you look for semi-sweet or dark chocolate varieties. I recommend the Trader Joe's semi-sweet chocolate chips or the Kirkland Signature semi-sweet chocolate chips if you're in the proximity of a Costco. Ingredients: Oil (to grease pan) 2 TBSP flax meal (you can also grind your flax seeds to create this) 6TBSP water 2 1/2 cups flour 1 tsp baking soda 1 tsp salt 3/4 cup granulated sugar 3/4 cup brown sugar 1 cup Earth Balance melted (or other vegan butter substitute) 1 tsp vanilla extract 1 1/4 cup chocolate chips Optional: banana, chopped nuts, oatmeal
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