This is the first cookie recipe I ever tried to veganize. I took them along on a camping trip with our scooter club and they were a big hit. They’re just your basic chocolate chip cookies, and adapted from the recipe on the back of Ghirardelli chocolate chips. The vegan version is pretty straightforward – for an egg substitute, I use EnerG egg replacer, and I always use Earth Balance margarine.
Vegan Chocolate Chip Cookies
1 cup whole wheat flour
1 1/4c All-purpose flour
1t baking soda
1c Earth Balance sticks, softened
3/4c granulated sugar
3/4c brown sugar
Egg replacer for 2 eggs
1.5t vanilla extract
1 12oz. bag vegan chocolate chips (about 2.5 cups)
Preheat oven to 375F. Into a medium-sized bowl, sift together flours, baking soda, and salt. In the bowl of a mixer, or with a hand-held mixer, beat together the margarine and sugars until the mixture starts to light and fluffy. You may have to scrape down the sides of the bowl several times. Add egg replacer and vanilla, mix just until incorporated – don’t overmix. Add half of flour mixture, and beat to combine. Add remaining flour mixture and beat until dough comes together. Stir in chocolate chips. Place 1″ round balls (I use a small ice cream scoop) 2 inches apart on an ungreased cookie sheet. Bake 8-10 minutes, or until tops look set up and edges just start to brown. Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely. Makes about 48 cookies.
Nutrition info for 1 cookie: 74 calories, 3.6g fat, 10g carbs, .4g fiber, .5g protein. Not too shabby!