my grama makes super delicious chocolate chip cookies. she brought them over at christmas but i couldn't eat any because they were full of butter, and eggs. i could not go the rest of my life without those cookies so shortly after christmas i asked my grama for the recipe so that i could veganize them. i finally did a few weekends ago (as i mentioned in my video) and i got some...interesting results.
anyways...i added some agave nectar to make up for the lack of sweetness that would have come from the brown sugar. bad idea...agave is a liquid sweetner (like a syrup) and it made the cookies super runny. oops! these flat as a pancake cookies tasted soooo good...but you couldn't really pick them up without breaking them into a million pieces. a million delicious pieces but still, not ideal.
so after all that...here is my veganized recipe!
Preheat to 350º
2 1/2 cups sifted cake or pastry flour
1/2 tsp salt
1 tsp baking soda
1 cup vegan butter or vegan shortening
3/4 cup brown sugar
2 egg replacers (i used 4 tbsp ground flax + 6 tbsp water to replace 2 eggs. mix flax and water and let it sit for a few minutes before adding to the rest of your recipe)
2 tbsp hot water
1 tsp vanilla
1/2 pound chocolate chips (i used organic, vegan chocolate chips)
3/4 cup cane sugar (the recipe originally called for granulated sugar so you could use that if you want)
Sift flour once, then measure, then sift together with salt and baking soda.
In a seperate bowl, cream butter, then add all sugar and cream throughly. Add egg replacer and beat until mixture is light and fluffy. Add hot water and vanilla, then add sifted flour mixture. Add chocolate chips.
Drop by spoonfuls onto greased cookie sheet.
Bake approximately 15 minutes.
Makes approximately 4 dozen cookies.
Let me know if you try them. They are super yummy (even if you forget the brown sugar)