Monday, March 4, 2013

Vegan Chocolate Chip Cookies

"I was SHOCKED that these turned out as delicious as they were.  The kids loved them."


1 cup or 8 oz butter substitute (I used Earth Balance - Buttery Sticks)
3/4 c. Organic Light Brown Sugar
4 T. Sweetleaf - Sugar Leaf (Stevia and Sugar), or 3/4 c. unrefined sugar
1 T. Egg Replacer Powder (I used Ener-g Foods brand) *needs to be dissolved in 3 T. water
1 1/2 t. pure vanilla extract
1 t. baking soda
1 t. salt
1 3/4 c. unbleached flour
1 c. old fashioned oats
12 oz. Vegan chocolate chips or carob chips (I used Enjoy Life brand chips)
1 c. chopped nuts (I used unsalted peanuts and pecans)
1 c. raisins (optional)


Preheat oven to 375 degrees F.  Cream softened buttery sticks with sugars.  Add egg replacement powder (*dissolved in water), vanilla, soda and salt.  Add flour a little at a time.  By hand stir in oats, chocolate/carob, nuts and raisins.  Drop by tablespoonfuls onto baking sheet and bake for 11 minutes.

Yield: Make 2 1/2 dozen

Nutritional Info:
Serving : 1 cookie
187 calories, 24 carbs, 10 grams fat, 2 grams protein, 1 gram fiber, 180 grams sodium

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