Dry Stuff
1 1/4 Cup Unbleached All Purpose Flour
1/4 tsp baking soda
1/8 tsp salt
Wet Stuff
1/2 Cup Brown Sugar
1/4 Cup (White) Vegan Sugar
1 Stick (1/2 Cup) of Soy Butter (Earth Balance)
2 TBS of ground flax mixed with 3 TBS of Warm Water (allow to sit for 2 minutes)
1 tsp vanilla extract
Other Stuff
1 Cup Vegan Chocolate Chips
Preheat your oven to 300 degrees*
Sift your dry stuff. (A) Get all your wet stuff ingredients together. (B) Whisk or mix your wet stuff thoroughly with a spatula. (Do not beat)**. (C) Mix your wet stuff and dry stuff together; (again with a spatula not an electric mixer)** (D) You should have a nice stiff mousse-like dough. (E) Mix in your vegan chocolate chips. (F) Form your cookie dough with wet hands*** and place on a greased cookie sheet. Bake for 20 – 23 minutes at 300 degrees until golden brown.
* Lower cooking heat allows the cookie to bake even evenly and stay chewy.
** Electric mixer makes the dough too fluffy, mixing by hand allows for the right consistency to achieve the proper balance in your end result.
*** Forming with your hands ensures a uniform cookie.
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I used crisco instead of margarine, and added a little applesauce (1/4 c?) as well. Also added pecan pieces. Very yummy! Had them with a tall glass of almond milk.
Thankfully, the EnjoyLife Chocolate Chips haven't seemed to be a big problem for Miss J when I eat them in small doses. Not sure I would give them to her directly yet though.
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