I was introduced to Vegan baking when I tried Sophia Cacciola's chocolate chip cookies during a Michael J. Epstein Memorial Library practice session. Yes, we eat cookies and drink tea during practice! Sophia is the best cookie baker I have come across in a while. I couldn't believe how good these cookies tasted. They were actually better than the traditional egg and butter variety! What I really like is the combination of flours used to create a nice texture and maple syrup for extra sweetness! I made the straight up chocolate chip cookie and they were delicious. Then I decided to utilize some cherries in my fridge and use up some of the surplus of shredded coconut I have as a result of ordering a case instead of one bag online! The cooked cherries with chocolate are divine and the coconut... wow! It helps to keep the cookie together and adds more flavor! So, go on and enjoy these cookies without eggs and butter! You will be pleasantly surprised! I also recently made some Vegan banana muffins. Look out for the post coming soon!
Man-Size Chocolate Chip Cookies
This recipe is from Party Vegan by Robin Robertson © John Wiley and Sons, 2010.
3/4 cup Earth Balance, softened
3/4 cup light brown sugar
1/4 cup sugar
1/4 cup non-dairy milk (I used vanilla soy milk)
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet vegan chocolate chips
1/4C cherries, pitted and chopped
1/4C shredded coconut
1. Preheat the oven to 350°F. Line two baking sheets with parchment
paper or silicone mats.
2. In a large bowl, cream together the Earth Balance and both sugars
until light and fluffy. Stir in the non-dairy milk, maple syrup, and
vanilla and mix until smooth.
3. In a separate large bowl, combine both flours, baking soda, baking
powder, and salt and mix well. Add the dry ingredients to the wet
ingredients, stirring well to combine. Fold in the chocolate chips, chopped cherries and shredded coconut.
4. Drop the dough by the heaping tablespoonful (or more) about 2
inches apart onto the prepared baking sheets. Bake until slightly
browned around the edges, 15 to 16 minutes. Cool for a few minutes
before transferring to a wire rack to cool. When completely cool,
store in an airtight container.