May 15, 2011

eat your heart out: vegan chocolate chip cookies!


Chocolate Chip Cookies

The one thing that arnab, my mom, and I baked from scratch while we were growing up were chocolate chip cookies.

After finding these yummy vegan chocolate chip cookies I wanted to find a recipe that might help me replicate the store bought ones and I found this recipe and I experimented with it by switching some of the ingredients.  
(Click the link to check out the original recipe, I will post my substitutions below) 
To derail any confusion, I do not believe this recipe is vegan because both the original and the recipe I'll be posting below uses brown and white sugar and the original recipe uses all purpose flour, which I believe vegans do not eat. (If there are any vegans out there who can confirm whether the recipes are vegan please feel free to do so, and if they're not what could be good substitutes for the sugars?)

Recipe (makes two dozen)
1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened/sweetened (which is what we've been using cause it's what we have) almond milk
1/2 tablespoon corn starch
2 teaspoons pure vanilla extract
1 1/2 cups unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips

Directions:

1. Preheat the oven to 350 F and lightly grease 2 metal baking pans
2. Mix together sugars and tapioca flour in a mixing bowl.

3. Then add the oil and milk using a strong fork mix really well, for about 2 minutes, until it resembles smooth caramel. Then mix in the vanilla.

4. Add 1 cup of the flour, the baking soda, and salt. Mix until well incorporated. Then mix in the rest 1/2 cup of flour.

5. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.

4. Roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit (but not hugely so.)

5. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. And tada!

I didn't realize until the third time we baked these cookies that there is no butter or eggs involved which I though was awesome. (Makes it safe to eat the cookie dough which I looove to do!) Also unlike many of the past cookie recipes we've used these cookies stay soft for days!
That's my kind of cookie! :)
Try it out and tells us what you think.
Happy baking!

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