Saturday, January 23, 2010

Vegan Chocolate Chip Cookies

I have tried out different chocolate Chip Cookies recipe, playing with different ingredients and I got a recipe down that my daughter, Kimi and my son love. Isaac did not even realized that it has no egg and butter in it. This recipe is definitely a winner for the whole family except of course my husband who can't have it since I used gluten.

Preparation Time: 10 mins
Cook Time: 14 - 16 mins
Make 2 dozen

2 1/4 cup of flour
1 stick of Soy Margarine or (1/2 cup of oil)
2/3 cup of light brown sugar'
2/3 cup of sugar
Egg Substitute ( 1 teaspoon of baking powder + 1 1/2 tablespoon of oil + 1 1/2 tablespoon of water)
3 tablespoons of Vegenaise
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 cup of vegan bittersweet chocolate chips
a pinch of salt
a Tablespoon of ricemilk

1. Prehead oven to 375 degree and line 2 baking sheet with parchment papers or spray it with oil spra
2. Put the margarine in microwave safe bowl, cover and heat it in medium heat until melted or melt it in a small saucepan and let it cool slightly
3. Whisk the sugars, Vegenaise, egg substitute, soy margarine and vanilla together in a large bowl until smooth.
4. Whisk the flour, baking soda and salt in another bowl, then stir the dry ingredients to the wet ingredients and mix them together. Please note that not to over mix the dough
5. Stir in the chocolate chip to the dough
6. Use a tablespoon and scoop the dough onto the prepared baking sheet, and roll the scooped dough into balls.
7. Space the dough about 2-inches apart on the baking pan.
8. Bake for 12 -16 minutes or until the cookies turn golden.
9. Cool the cookies for 5 minutes before transferring to wire rack.   
    Happy  Baking!!!

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