1/4 cup white sugar
1/2 cup brown sugar
1/2 cup vegan butter (I use Earth Balance)
2 teaspoons vanilla
1/4 cup applesauce
Once that is all mixed together, add:
1 1/4 cup all purpose flour
1/4 teaspoon baking soda
1 cup vegan chocolate chips (I like Ghirardelli)
Use a spatula to combine.
Preheat your oven to 350 degrees Fahrenheit.
Use a spoon to make little cookie drops on the baking tray, no need to flatten them or anything. Unless you're a perfectionist and prefer to make each cookie uniform, go for it! But by this point I just want to eat these babies so I'm rushing.
Bake for approximately 9 minutes, keep your eye on them around the 8 minute mark though, once the bottoms are golden, the cookies are done!
Let them cool on the tray for a few minutes and then transfer to a cooling rack. And then (if you're me) eat them all.
my batter:
When I made these I used mini chocolate chips, and I used a teaspoon to size my cookies, so mini cookies with mini chips! I don't have a picture, but I swear they were so cute.
I previously declared the chocolate chip cookies in "Vegan Cookies Invade Your Cookie Jar" as they greatest ever, but now they are second greatest. I like this recipe more because of the butter as opposed to oil. It really adds to the authenticity of a more traditional cookie.
I adapted this recipe from a post on the "SuperVegan" website:here
<3
k
3 comments:
This is a very cool thing you do. I had no idea you had a blog like this. You're doing a great job. Keep it up. And that pizza looked really good!
these are the best, and im a huge carnivore (not usually one for the vegan treats). You know it KRIS! I ate the whole batch of these the last time, the butter really adds to it! =]
Great Cookies! Delicious baked or not!
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