Recipe: Vegan Chocolate Chip Cookies

I tried my hand at vegan chocolate chip cookies today! You’d think this would have been one of the first things I tried, but alas, it was not. But! My dad is coming over for dinner tonight so I wanted to make something for dessert I knew he’d love. Chocolate chip cookies with pecans? He’ll be stoked.

 
Have seen the book “Vegan Cooking for Carnivores“? It’s great! We’ve only made a few recipes so far but we’ve liked everything and the recipes aren’t overly complex or hard to follow, which I think is great. I was really excited to try this recipe because I had all of the ingredients on hand and it called for only brown sugar and agave. So with out further adieu, here is the recipe:

 

Vegan Chocolate Chip Cookies

courtesy of Roberto Martin (Vegan Cooking for Carnivores)

2 sticks vegan butter

1 cup firmly packed, organic brown sugar

1/2 cup agave nectar

1 T egg replacer, whisked with 1/4 cup warm water

2 t pure vanilla extract

1 t baking soda

1/2 t kosher salt

2 1/2 cups organic, unbleached, all-purpose flour

2 cups vegan chocolate chips

1 1/2 cups chopped pecans

Preheat oven to 375. Line a cookie sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar, and agave nectar on medium speed. Incorporate the egg replacer mixture and vanilla. Add the baking soda, salt, and flour, and mix into a dough. Mix in the chocolate chips and pecans. Dollop tablespoon-size portions of the dough onto the prepared cookie sheet. Bake the cookies for 12 to 15 minutes. Makes 4 dozen cookies.

Note: I set the timer for 12 minutes for the first batch, but ended up taking them out of the oven at about 10 minutes. The next batch was only 9 minutes and the final batch was only 8. It’s really hot and humid here today, so I’m sure that had something to do with it. It’s best to trust your instincts. Also, I halved the recipe as I didn’t need 4 dozen cookies for 3 people. It worked very well! As for taste, these are wonderful! Crisp on the outside and soft and chewy on the inside. These will definitely be made again. And because the batter has no raw egg, the dough is a tasty treat as well. Yum!

 

Here’s a peek of what they turned out like – a little more browned than usual cookies, but the color certainly didn’t mess with the texture!

Mmmm. Cookies!

 

 

 

 

 

 

 

 

 

 

 

 

I hope you enjoy them!

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