Monday, February 2, 2009

C is for Cookie

It's good enough for me.

These chocolate chip cookies are pretty darn good. No one need know they are egg and dairy free unless you tell them.

I adapted the recipe from Vegan With a Vengeance, but for some reason hers always came out like crumbly shortbread for me. Nothing wrong with crumbly short bread, but its not what you think of when you want a chocolate chip cookie.

Here is my recipe:
1 cup dairy free margarine
1 1/4 cups of sugar
2 Tbsp maple syrup
2 tsp vanilla
2 1/2 cups of flour
1 tsp baking soda
1 tsp salt
3-4 Tbsp almond/soy/rice milk
1 cup dairy free chocolate chips

1. Preheat oven to 350.
2. Mix the wet ingredients together. Add the dry.
3. Check the consistency. If it is too dry add a bit more "milk" til it is the consistency of your favorite pre-vegan cookie dough.
4. Add chips.
5. Drop rounded teaspoons full on cookie sheet 2 inches apart.
6. Bake for 9-11 minutes.

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