I have a dear friend who, due to some health issues that she determined would not be solved any other way, has embarked on a completely vegan lifestyle. She is having excellent results and cooking up a storm. She's one of those people whose food is always good, always comforting and without exception, always welcome.
This is a take on one of her latest recipes, and is the first of many more dessert triumphs, I'm sure. Because I always do it, I have added 1/4 teaspoon of cinnamon to the recipe, something that you can include or delete. I just happen to think it makes chocolate chip cookies that much better.
- 3/4 C Raw Sugar
- 3/4 C brown sugar
- 1 C vegan butter (Earth Balance)
- 1 tsp vanilla (I admit to preferring Mexican vanilla for that extra flavor it carries)
- 1/4 tsp cinnamon
- 1/4 to 1/3 Cup applesauce
- 2 1/4 Cup self rising flour
- 12 oz bag of choc chips (vegan ones if you can find them at a health food store. If not...don't sweat it.)
- Mix dry ingredients together in a bowl and set aside.
- Cream butter with the sugars, add vanilla and applesauce.
- Fold in flour and then the chips.
- Spoon out the batter onto cookie sheet with a large spoon or small ice cream scoop. Cookie sheets should be non stick, either by type or with the aid of cooking spray, parchment paper, etc... Use what you like for this aspect of the baking process.
- Bake at 325 degrees for 9-12 minutes...depending on size. If you like them slightly underdone keep an eye on these through the window, don't open the door.
Chocolate Chip Cookies are a win-win in my book, and this recipe will be earmarked from repeated use. I hope you like it as well.
*Image courtesy Flickr creative commons.