These scrumptious, gorgeous, and delicious chocolate chip cookies do not use eggs or dairy butter. They're vegan, yet they still pack the same taste and texture that you'd find in traditional cookie recipes.
I found this recipe in The Joy of Vegan Baking by Colleen Patrick Goudreau, and it's worth picking up. All of the recipes use ingredients that are easy to find in your local supermarket or health food store.
Whip up a batch, but don't tell your family that they're vegan and see if they can tell the difference; my guess is they won't!
4 1/2 teaspoons Ener-G Egg Replacer Powder (equivalent of 3
eggs)
6 tablespoons water
1 cup non-hydrogenated, nondairy butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light or dark brown sugar
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
1 cup chopped nuts (optional)
PREHEAT THE OVEN TO 375 F. (Or 190 C or gas mark 5). Line a
cookie sheet with parchment paper or use a non-stick cookie/baking
sheet.
In a food processor or blender, whip the egg replacer and water
together, until it’s thick and creamy. Blending it in a food
processor or blender results in a better consistency than what you
could get if you did it by hand.
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. In a seperate bowl, combine the flour, baking
soda, and salt. Gradually beat the flour mixture into the wet
mixture until it begins to form a dough. When it is almost
thoroughly combined, stir in the chips and nuts, if using.
Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks. to cool completely.
Yield: 1 dozen cookies.
