Vegan chocolate-chip cookies for dessert on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week.
Using the words "vegan" and "dessert" in the same sentence inevitably makes some people shudder. These cookies should cure that: They're proof that you can have your plant-based dessert and eat it, too.
This recipe is modified for mile-high baking; if you're not in Denver, cut back on the flour by about 1/2 a cup.
You will need:
1 cup non-dairy butter (Earth Balance brand is best -- buy the sticks) softened egg replacer -- the equivalent of three eggs, with water (follow the directions on the package). Bob's Red Mill is a good option that you can find at health-food stores and even some regular grocery stores. 3/4 cup granulated sugar 3/4 cup light brown sugar, firmly packed 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup nondairy chocolate chips
Soften the butter by leaving it at room temperature for an hour or two.
When it's properly softened -- easily molded, but not melting -- preheat the oven to 375 degrees F and grease a cookie sheet (or, for easier clean-up, line it with parchment paper.)
1. Measure out enough egg-replacement powder for three eggs into a small bowl (for Bob's Red Mill, that would be three tablespoons).
2. Place the softened butter in a large bowl.
Add the granulated sugar, brown sugar and vanilla extract to the butter.
Mix the sugar, butter and vanilla extract until thick and creamy.
3. Add the egg-replacement mixture to the butter/sugar mixture and combine.
5. Pour the flour mixture into the egg-and-sugar mixture a little at a time and stir.
6. When the dough is almost thoroughly mixed, add the chocolate chips.
Fold them into the dough.7.
Spoon the cookies onto the cookie sheet and bake for ten to twelve minutes; they should be golden-brown.
Dunk into a glass of (almond) milk and enjoy!
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