(Recipe) Vegan Chocolate Chip Cookies

[Guest guest]

After talking about eating whole grains and minimizing

sugar intake, I feel a little guilty about posting

this <g>, but here goes:

 

You'd Never Know They Were Vegan Chocolate Chip

Cookies

 

3/4 cup unrefined granulated sugar

 

3/4 cup Vegan brown sugar (Hain makes a good brown

sugar)

 

1 cup vegetable shortening (I suppose Vegan margarine

would work too, without adding all the trans-fats, but

it has a lower melting point, so I was afraid to try

it).

 

1/2 cup flax seed goop (see below)

 

2 1/2 cups unbleached all purpose flour

 

1 Tsp baking soda

 

1 Tsp salt (use less if you're using Sea Salt)

 

1 Tsp vanilla

 

1 cup chopped walnuts

 

Vegan chocolate chips to taste (I only use about 1/3

cup, but some people like a lot of chips)

 

Pre-heat oven to 375 degrees.

 

Cream shortening with granulated sugar. Blend in

brown sugar, flax seed goop, vanilla, baking soda and

salt.

 

Fold in flour and mix until mixture forms a dough.

Mix in nuts and Vegan chocolate chips. I recommend

that you mix in the nuts and chips with your clean

hands, or mix the whole thing with the dough hooks on

your mixer.

 

Drop dough by spoonful onto ungreased cookie sheet and

bake on the center rack for 8 to 10 minutes until

light golden brown. Do not overcook, or they will get

hard. Repeat until all the dough is gone. Cool on a

wire rack and store in airtight container.

 

 

Flax Seed Goop

 

Place 1 Tbs. flax seeds (I use the golden ones because

the brown ones often stain the final product a darker

than desired color) into a loose tea infuser, a tied

piece of cheesecloth, or directly into the saucepan if

you don't mind a few flaxseeds getting in the cookies.

Add one cup water, bring to a boil and reduce heat to

medium. Boil until water reduces to half or until the

water is the consistency of egg white. If you put the

flax seeds directly into the sauce pan, take the pan

off the heat and let the seeds settle to the bottom of

the pan. You should then be able to pour off the vast

majority of the liquid without getting too many seeds

in the final product. Discard the seeds. Chill the

goop in the refrigerator until no warmer than room

temperature. Any extra flax seed goop will store for

several days in the refrigerator.

 

If you're in a rush, you can use the flax seed goop

hot (I've done this in a pinch), but it will melt the

shortening and make the dough feel soft and not as

easy to handle.

 

 

On a final note, I've tried this recipe with other egg

replacers, and none of them work correctly. Ener-G,

which I use to wash grains before cooking and for some

other things, leaves a funny aftertaste in the

cookies, in my opinion. The consistency didn't work

out quite right with flax meal mixed with cold water

and blended, and the color didn't look right. I

suppose you could use applesauce, prune puree or ripe

smashed banana, but then you'd get the fruit taste

into the cookies. The idea here is to make them taste

exactly like old fashioned Toll House cookies so you

can feed them to non-Vegans and smile slyly as they

munch them down, all unaware. :-D

 

 

 

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