Family Secret Chocolate Chip Nut Cookies
1 cup vegan butter (such as Earth Balance)
3/4 cup agave (or 3/4 cup vegan sugar and 3/4 cup vegan brown sugar)
2 egg replacers (http://vegweb.com/index.php?topic=7678.0)
1 or 2 tablespoons vanilla
1/2 teaspoon baking soda
2 1/4 cups flour
2 cups chocolate chips
1/2 cup walnuts, almonds or pecans
1. Preheat oven to 350*F (300 degrees F if using agave in cookies). Cream vegan butter and agave (or sugar) in a bowl.
2. Add prepared egg replacer and vanilla to mixture. Sift together flour and baking soda in a bowl.
3. Mix dry ingredients with wet. Add chocolate chips and nuts.
4. Drop onto cookie sheet and bake for about 8 to 10 minutes, depending on how hot your oven is, or until golden brown.
Enjoy!
Source of recipe: This recipe has been in my family for years, I have made it vegan.
SO HOW'D IT GO?
These are SO good. The dough was kind of stretchy, but easy to work with. I used 3/4 cup agave and 2 t vanilla with only 1 cup chocolate chips. (Which was PLENTY!) Yum.
:D ;)b :)>>> These were AMAZING! The BEST vegan chocolate chip cookie recipe I've tried! (and I've tried a lot!) Thank you! My family loved these!
Bchef: Did you flatten the cookies before putting them on the baking sheet or did they just spread out like that in the hot oven? Thanks :)
I used agave and omitted the nuts. These were fab ^^
I used Enjoy Life's allergen free chocolate chips, and I only had to use a little less than a cup-- they're tiny.
They didn't rise much, which was good, because I made some of them into woodland creatures!
I did this by sitting the cookie cutter on the greased cookie sheet, pressing the cookie dough bit by bit into the cutter, so all of it had dough, pressed it so it wasn't to the top of the cutter, and then slowly slid the cutter off of the cookie shape. One turned out a little deformed, but I made like, 6 of them that way (the rest I made into regular cookies), so it worked out well.
If anyone else loves IKEA, owns these cookie cutters and wants to do this, or something similar anyway, my only advice is a, be patient, and b, the legs may get ripped off but with a little shaping via hand, it'll be good as new.
Next time I may do half vegan cane sugar (or something... I don't do so hot with lots of cane products.), just because agave is seriously expensive ;__;
But the cost of agave aside;
Best cookies ever!
These turned out great for Valentines sweets! I put some Peanut Butter Frosting (from this website) in the middle of the hearts and they were a big hit!
@cupmycakes: I used regular white and brown sugars. I didn't add nuts. I hope this helps!
Bchef-what sweetener did you use? I like how yours turned out sort of flat and chewy looking, I don't want a puffy cake cookie today! lol, so if you would please let me know soon :)
WOW!
I made a giant cookie on a pizza sheet, halved it with my husband while it was still warm..... we ate it with a bowl with soymilk. Can you tell I'm pregnant? HAHA! I promise I won't eat too many >:D
Thank you for sharing your recipe!
Laura xo :)>>>
These turned out great! However, I was surprised to learn that I already had this recipe. :o
I'm not sure what's so "secret" about it since it is nearly an exact copy of the Toll House recipe (or of any c.c. cookie recipe found on a bag of chocolate chips), just vegan-ized.
The amount of vanilla called for seemed excessive (too much liquid for the batter), so I only used 1 - 2 teaspoons, instead of tablespoons (maybe this is a misprint in your recipe??). I increased the baking soda a bit to 3/4 t. and I added some salt (about 1/4 t.) since the margarine I used was unsalted. I let the cookies sit about 5 minutes on the cookie sheets after baking, before removing them to a cooling rack.
I enjoyed "testing" the batter before baking, and I couldn't get enough of the cookies while still warm! They taste unbelievably good, especially dipped in soy milk. Yum! ;)b
I will definitely make these again, but using my "secret" version. ^-^
Thanks for sharing!!
These were really good! Thank u for the recipe :)>>>