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). Add the appropriate amount of water (for Bob's Red Mill, three tablespoons of water per egg -- nine tablespoons total) to the egg-replacement powder and whisk until creamy.
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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen

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