Dear Readers,
If you are looking for chocolate chip cookies that do no have eggs or dairy in them, this is the recipe for you. Even though this is a vegan recipe it is also for those who have food allergies with butter and eggs. They are chewy and sweet and will make your home smell of chocolate. Enjoy!
INGREDIENTS:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Earth Balance*, softened (although Earth Balance is the best, you may use any other non-dairy butter/margarine)
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
Egg Replacer for 2 eggs**
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup chopped nuts (optional)
*Earth Balance can be found at Whole Foods, Lakeshore Natural Foods, and other natural health food stores.
**ENER-G Egg Replacer is a brand-name powder mixture of vegetable starches that simulates eggs in baking. It can be used in recipes calling for unbeaten eggs, egg whites beaten stiff, and egg yolks. It can be found at Whole Foods as well as natural health food stores.
INSTRUCTIONS:
1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown.
7. Let stand for 2 minutes; remove to wire racks to cool completely.
Freezing the dough:
Since this recipe makes about 5 dozen, you can freeze any extra dough that you do not use. I shape my dough into a log on parchment paper and then place in the freezer.
If well wrapped and non of the ingredients were previously frozen, the chocolate chip cookie dough can be wrapped up to 3 months.
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