There's a delicious vegetarian restaurant on the Vanderbilt campus that serves amazing vegan cookies. None of us are vegan but my niece was telling us how unbelievably good the cookies were so we tried them. When it comes to cookies, I do not discriminate! We were hooked from bite one. Since then, I have tried many vegan cookies and have come to the conclusion that vegan cookies are usually delicious and gluten-free cookies are gross. I like real butter and real eggs, but I also stick to a low-cholesterol diet, so I thought it would be nice to try making some vegan cookies at home. I found this recipe for vegan chocolate chip cookies on the Baker Bettie site.
- 1/2 cup vegan butter (earth balance, vegan margarine, vegetable shortening, nut butter)
- 1 cup vegan sugar (dark brown muscovado sugar or whatever sugar you prefer)
- 1 tsp cornstarch or arrowroot powder
- 1/2 tsp baking powder
- 3 TBSP water
- 1 cup + 2 TBSP all-purpose flour
- 1 cup vegan chocolate chips or chunks
- Preheat oven to 375ºF.
- Cream together the vegan butter and sugar together until light and fluffy (about 3 minutes).
- Whisk together the cornstarch, baking powder, and water until smooth. Mix into the creamed batter.
- Stir in the flour then the chocolate chips until combined.
- Bake at 375ºF until just lightly browned on the edges and middle still looks undercooked. About 8-10 minutes.
NOTE: I added a dash of vanilla and a pinch of salt and used the Trader Joe's Chocolate chunks that I had on hand. I do not know if they are vegan. I used Earth Balance, the dark brown sugar I already had, and the corn starch + baking power and water for egg substitute. I used a smallish scoop and made 18 cookies. I baked for 12 minutes. I estimate the cookies are about 145 calories each. Low on cholesterol but not low calorie.
The verdict: These are really good at room temperature. The texture is great, lots of brown sugary flavor, they smell good, no weird aftertaste, and are totally satisfying. However, warm they were less good and had a flavor that tasted like sunflower seed shells. The sunflower seed shell taste was not present once the cookies cooled (whew!). I will definitely make these again!
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