|Ultimate Vegan Chocolate Chip Cookies|
Are you a Choco-holic like I am?! Well nothing beats a chocolate chip cookie in my book, it defines comfort food and I think everyones major cheat food. This little vegan cookie doesn't miss the mark when you are looking for that comfort you always had growing up. I revamped my moms original recipe and created a cookie I could fool my mom with any day. All you are missing is that tall glass of ice cold milk alternative! YUMMY
Ultimate Vegan Chocolate Chip Cookies
-3/4 cup Butter Flavored Crisco
-1 1/4 cup Brown Sugar
-2 Tablespoons Soy Milk
-1 Tablespoon Vanilla
-2 large "Eggs", Egg replacer powder or The Vegg (prepared as followed on your directions)
-3/4 teaspoon Baking Soda
-1 teaspoon Salt
-1 3/4 cups Flour
-1 6oz package Vegan Chocolate Chips or Chunks
-1 cup Pecans or Walnuts (optional)
Heat oven to 375 Degrees
Combine Crisco, brown sugar, milk, and vanilla in electric mixer, beat at medium speed until blended. Add in your egg substitute and beat in. Combine flour, salt, and baking soda in separate bowl. Once your ingredients are all in separate bowl, add and beat into the Crisco mixture until blended but not over beaten. Stir in vegan chocolate chips and nuts (optional).
Drop rounded measured cookie dough 3 inches apart onto ungreased baking sheet. For measuring I used a ice cream scoop, depending on your desired cookie size you can use a small or regular size scoop. If you don't have an ice cream scoop use a tablespoon measure or spoon.
Bake 13 minutes for a chewy cookies, 20 minutes for a crisp cookie. Cool 2 minutes on baking sheet and then remove cookies to a rack to cool completely.
-If you are not using nuts in the recipe, feel free to add more chocolate. An additional 1/2 cup will not make this cookie any less delish!