Chocolate Chip Cookies

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.


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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