I have been searching high and low; all over Pinterest and the internet to find a decent vegan chocolate chip cookie recipe with practical ingredients. Because you never know when a chocolate chip cookie craving is going to hit! In my search, came across The Spruce Vegan Chocolate Chip Cookie in my search and I am so glad I did!
I had all of the ingredients in my pantry with the exception of the Ener-G-Egg Replacer. So for the two eggs that it called for I added what I like to call the Baking Powder Egg Replacer.
To make the baking soda egg replacer all you need to do is mix 2 TBSP, 1 TBSP and 2 TSP Baking Soda in a small bowl. Then add it to the appropriate step in your recipe. This mixture will be the equivalent of one egg. So for The Spruces Vegan Chocolate Chip Cookie recipe, you will need to double the mixture for the replacement of two eggs.
I follow the recipe in detail. In addition, I also made sure to use vegan chocolate chips stirring them in with a wooden spoon at the end.
Using a small ice cream scooper I placed them on a baking sheet. However, I think you could readily roll these into perfectly shaped circles with your hands. I popped them into the oven for the allotted time. With my first batch, they were soft and chewy in the middle but also did have that nice brown color – they were kind of light. So for the following batches, I left them in the oven for about two minutes longer. This made them nearly perfect with crisp edges and a soft center.
Over the next couple of days, my kids, husband and my mother munched on them. In fact, as I type this post I am eating one now and they are still so soft; not a dry crumb or brittle cookie in sight. To The Spruce, thank you so much for sharing the recipe!
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