As you all know by now, I have an insatiable sweet tooth, and eating vegan hasn't changed that. I certainly have less cravings than I used to, which is nice, but I still love a sweet treat more than anything. These chocolate chip cookies are totally delish. Seriously. I like them more than non-vegan cookies. Granted, there's nothing super vegany about these. They still have butter and sugar, and of course, chocolate chippers, but there's no eggs, dairy, etc. But not everything you make has to have nutritional value. c'mon! Live a little! :)
This is Isa Chandra Moskowitz's recipe, and you should make these. They will not disappoint.
Vegan Chocolate Chip Cookies
1 cup margarine (Earth Balance)
1 1/4 cups sugar (raw or demerara or a sugar substitute like stevia)
1 T molasses
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
pinch of salt (the EB butter is already salted)
1 1/2 cups semi-sweet chocolate chips or carob chips (Enjoy Life! brand, Sunspire, or Ghiradelli - just check the label)
Preheat oven to 350 degrees.
In a separate bowl, whisk together your dry ingredients. Set aside.
Cream together the butter and sugar until fluffy. Add the molasses and vanilla and blend until combined. In batches, blend in the dry ingredients until a dough forms. You might start to think you have too much dry ingredients, but it'll be fine. Fold the chips into the dough.
You might need to roll these in your hands in a ball before you place them on your cookie sheet. The dough might be a bit crumbly. Just go with it, roll 'em up, and place them on your baking sheet.
Bake 8-10 minutes or until slightly browned. Let cool on the sheets for about 5 minutes, and then transfer to a cooling rack.
Pour a nice, tall glass of rice milk and enjoy :)