Wednesday, May 4, 2016

Chocolate Chip Cookies

Yum
I have been making this recipe for almost 13 years and it has consistently been a hands-down favorite around here. I have taken these cookies to work and to several potlucks and people always love them. They are soft and chewy, with just a hint of crispness around the edges.

This is the best vegan chocolate chip cookie recipe that I have ever tried, and I decided I had to share it. The credit must go to Linda Marienhoff Coss, and her food allergy cookbook. Her cookbook was a lifesaver when my son was diagnosed with severe food allergies. Over the years, I have made very few changes to her original recipe and found that her egg replacer is excellent. It is a mix of oil, water, and baking powder, which are all familiar ingredients.


Chocolate Chip Cookies


Ingredients:

3 tbsp vegetable oil
3 tbsp water
1 1/2 tsp baking powder

1 cup vegan margarine, softened
3/4 cup natural sugar
3/4 cup brown sugar
1 tsp vanilla

2 1/4 cup flour
1 tsp baking powder
1 tsp salt

1 cup vegan chocolate chips

Directions:

Combine the vegetable oil, water, and baking powder in a small cup and mix well. Set aside.

Put the margarine, sugars, and vanilla in a mixing bowl and mix with electric beaters on high until light and fluffy. Then add the oil, water, baking powder mixture, and beat again.

Then add the flour, baking powder and salt to the bowl. Mix with a wooden spoon until combined, and then fold in the chocolate chips.

Put the dough in the refrigerator for at least an hour to rest.

When ready to bake, Preheat your oven to 375 degrees. Put large tablespoons of dough onto an un-greased cookie sheet and bake for 8-10 minutes. You want them to be just starting to turn golden brown. Remove from oven and then after a couple of minutes transfer the cookies to let them cool on a rack.

Continue until you have used up all of the dough. Makes about 24 large cookies.

Here is a link to that cookbook I spoke about above.


Product prices and availability are accurate as of  Wednesday, June 8, 2016 and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.

For 24 cookies. Nutritional information from caloriecount.about.com.

Nutrition Facts
Serving Size 43 g
Amount Per Serving
Calories
204
Calories from Fat
103
% Daily Value*
Total Fat
11.5g
18%
Saturated Fat
3.0g
15%
Cholesterol
2mg
1%
Sodium
193mg
8%
Potassium
101mg
3%
Total Carbohydrates
24.1g
8%
Dietary Fiber
0.6g
2%
Sugars
14.3g
Protein
1.8g
Vitamin A 7%Vitamin C 0%
Calcium 4%Iron 4%
Nutrition Grade D
* Based on a 2000 calorie diet


4 comments:

  1. Looks like I have finally found the perfect recipe!

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  2. I hope so! I sure love them and am so glad they caught your eye 😀

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  3. They were flat and runny and a complete mess. I followed step by step instructions

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    Replies
    1. I am so sorry to hear that! The margarine I use is Fleichmans unsalted....I am wondering if that is the difference. When cookies "break" like that - it means either the moisture level or temperature is off. Also, I am at high altitude in Colorado....I am going to look into how that impacts the recipes too.

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