Wednesday, January 6, 2016

The Best Ever Chocolate Chip Cookies II (Vegan)

I made my favourite cookies again last night, but I was out of all-purpose flour and aquafaba. I didn't want to open a can of chickpeas just to get 3 tablespoons of aquafaba, so I tried the recipe with a flax egg.

I managed to come up with a cup of flour by scraping the bottom of a few jars. Now I'm also out of whole wheat pastry flour and oat flour. Luckily I still had a bit of spelt flour. Anyway, the combination was equally as delicious as the original recipe, plus, oat and spelt flours are a bit better for you than all-purpose flour.

The cookies were still chewy and crispy, they just looked slightly different. 

The raisin cookies were slightly puffier than usual.

The Best Ever Chocolate Chip Cookies II (Vegan)
Makes 16 cookies

1 tablespoon ground flax
3 tablespoons water
1/2 cup vegan butter, room temperature (I used organic Earth Balance)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
¼ cup oat flour
¼ cup whole wheat pastry flour
½ cup + 2 tablespoons spelt flour
1 cup chocolate chips (vegan if it matters to you) or raisins

Preheat the oven to 350F.

In a small bowl, mix the flax and water to make a flax egg. Let the mixture sit while you beat the butter.

In a medium bowl, beat the butter and sugars with a whisk for a few minutes until creamy. You could also use a wooden spoon if it's easier for you.

Beat in the baking powder, baking soda, salt, vanilla and flax egg until well combined.

Mix in the flours with a spoon or spatula, followed by the chocolate chips or raisins. You could also add nuts at this point if you wish.

Using a small cookie scoop, drop the batter about 2" apart onto a parchment lined cookie sheet.

Bake for 8-10  minutes or until the edges start to turn golden. You don't want to burn them so watch them carefully. Let them sit on the sheet for a minute or two until they're firm enough to transfer to a wire rack. I just use my egg flipper so they don’t fall apart during the transfer.

Store them on a covered plate or in a container with a lid. 

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