Recipe: Classic Chocolate Chip Cookies (Veganised)

This is an original recipe, adapted from my mother’s own recipe, but veganised. Even omnivores agree that they’re an amazing, good old-fashioned choc-chip cookie.

Classic Vegan Chocolate Chip Cookies

Ingredients:

• 185g vegan margarine/butter (I use Nuttlex)
• 2 tsps vanilla essence
• 1/4C raw caster sugar
• 1/3C brown sugar, firmly packed
• Egg replacer for one egg, mixed (I use Organ’s No Egg)
• 1 1/2C self-raising flour (works equally well with gluten free, brown rice, etc.)
• 1C dark chocolate chips

Instructions:

1. Pre-heat oven to 180 celsius (fan-forced oven: 190 for non-fan).
2. Beat butter, vanilla essence and sugars in a large bowl until light and fluffy.
3. Mix egg replacer with sugar/butter mixture until well incorporated.
4. Add flour and chocolate chips to butter/sugar mixture.
5. Cover bowl and refrigerate for 1 hour, or until firm.
6. Roll heaped teaspoons of dough into balls (flattened to around 1.5cms thick), and place on lightly greased oven trays approximately 4cms apart.
7. Bake for approximately 15 minutes, or until lightly browned.
8. Allow to stand for 5 minutes, then transfer to wire rack to cool.

Notes:
Yields approximately 2 dozen cookies, depending on size.

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Recipe: (AWESOME) Vegan Triple Choc Cookies

(Note: recipe adapted from here if you’re really curious, but the site has an imbedded videoclip, so super low-bandwidth users beware!)

Vegan / Gluten-free Triple Choc Cookies

INGREDIENTS:
• 2-1/4 cups all-purpose gluten-free flour (Orgran do a good one)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup dairy-free butter or margarine (I used Nuttelene)
• 3/4 cup granulated [white] sugar
• 3/4 cup packed brown sugar
• 1/4 cup cocoa
• 1 teaspoon vanilla extract
• Egg Replacer for 2 eggs
• 1 cup “milk” vegan chocolate, 1 cup white vegan chocolate – ~ 1 bar each of Sweet Williams chocolate seemed to work well

INSTRUCTIONS:
1. Combine flour, cocoa, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 190 degrees (Celcius) oven for about 15 minutes (NB!: they will be extremely soft and crumbly when you take them out, so don’t freak out like I did – just leave them to cool for 5-10 minutes and then take them off the baking trays).
7. Let stand for 5 minutes; remove to wire racks to cool completely.

These taste awesome, especially given that gluten-free baked goods can often taste a little… odd. But even the non-vegans in your life will love these! This is a photo of my first attempt at these: