CHOCOLATE CHIP COOKIES

This recipe was adapted from the recipe of the standard toll house chocolate chip cookie recipe. Simply switched to vegan butter and a potato starch slurry as the egg replacement. Definitely not healthy vegan food,  but most certainly cruelty-free.

For a healthier alternative you can definitely substitute coconut oil for the butter and a thick date puree for the sugars. They obviously would not taste like the traditional chocolate chip cookies, but they would make a somewhat health-conscious vegan a happy camper.

 

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegan butter (softened, smart balance is my preferred choice)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/4c potato starch
3 tablespoons water
1-1/2 cup Vegan Chocolate Chips (or carob chips)

 

Preheat oven to 375 degrees F.

Make egg replacer by mixing potato starch and water into a slurry, and set aside.

Cream* sugars, vegan butter, vanilla extract, and salt. Mix in potato starch thoroughly.

Add baking soda & flour and mix until well combined. Fold in chocolate chips, portion dough, bake or store in the freezer.

 

*Creaming Method: Mixing fats, sugars until you achieve a creamy consistency.

 

Tip: Freeze the pre-scooped cookie dough  just as you see in the video. When the dough hardens toss in a freezer storage bag for easier access to cookies with more freezer space.