VEGAN CHOCOLATE CHIP COOKIES

SERVES 60 COOKIES

2 1⁄4 cups (288 g/10.15 oz) unbleached all-purpose flour

1 tsp (5 g/0.17 oz) baking soda

1⁄2 tsp (1.5 g/0.05 oz) kosher salt

1 cup (202 g/7.1 oz) vegan butter spread

3⁄4 cup (120 g/4.2 oz) turbinado sugar

3⁄4 cup (162 g/5.7 oz) organic light brown sugar

1 tbsp (12 g/0.42 oz) egg replacer mixed with

1⁄4 cup (60 g/2.1 oz) warm water

1 tsp (4 g/0.14 oz) vanilla extract

1 1⁄2 cups (255 g/9 oz) vegan semisweet chocolate morsels

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Preheat the oven to 180°C/350°F.

Sift together the flour and baking soda in a medium mixing bowl. Set aside after whisking in the salt.

Cream the butter spread with the sugars in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Add the egg replacer and water mixture, as well as the vanilla, and mix on medium speed until smooth, stopping to scrape down the sides of the bowl as needed with a rubber spatula. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Mix in the chocolate morsels until they are evenly distributed.

Drop the dough by tablespoonfuls onto an ungreased baking sheet and bake for 9 to 12 minutes, or until the edges are lightly browned. Cool for 5 minutes on the sheet on a wire rack, then transfer the cookies to the wire rack to cool completely.

MOJITO CHOCOLATE CHIP COOKIES

SERVES 36 2 1/2-INCH COOKIES

2 cups all-purpose flour

1⁄2 tsp baking powder

1⁄4 tsp salt

3⁄4 cup vegan margarine

1 cup powdered sugar

1⁄2 cup brown sugar

4 tbsp dark rum

2 tbsp lime zest (about 2 or 3 limes)

1 tsp pure peppermint extract

3⁄4 cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg

METHOD

Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with parchment paper or Silpat. In a medium bowl, whisk together flour, baking powder, and salt.

Beat margarine with a stand or hand mixer until light and fluffy. Mix in the powdered sugar, brown sugar, and rum until well combined. 12 cup at a time, mix in the flour mixture, then add the zest, mint extract, and chocolate chips and mix until combined.

Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, leaving about 2 inches between scoops. Flatten the dough with the palm of your hand to make crispy cookies. Leave the scoop alone for soft cookies. Cook for 12 minutes, or until the edges are lightly browned. Allow to cool on the pan.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated for a week or frozen for up to a month.

ANIMAL COOKIES

SERVES 60 1-INCH COOKIES

FOR THE COOKIES

1 1⁄4 cups all-purpose flour

1⁄2 cup sugar

1⁄4 tsp baking soda

1⁄2 cup vegan margarine

1 to 2 tbsp water

1⁄2 tsp pure vanilla extract

FOR THE DECO

Cookie Icing

Sprinkles

NUTRITIONAL VALUES

Calories: 376kcal
Fat: 9.4g (1.2g S.Fat)
Carbs: 58.7g
Protein: 13.5g
Sugar: 4.5g
Sodium: 66mg

METHOD

To make the cookies:
Preheat oven to 180°C/350°F. Line 2 or 3 large baking sheets with Silpat or parchment paper.

Combine the flour, sugar, and baking soda in a food processor. 1 tbsp margarine, 1 tbsp water, and vanilla extract Pulse until the mixture is soft and doughy. If necessary, add 1 tbsp more water.

Place half of the dough between two large sheets of floured parchment paper, working with half at a time. Roll out the dough until it is 14 inch thick. Peel off the top sheet of parchment paper gently. Cut out as many shapes as you can with a 1-inch cookie cutter. You can use any leftover scraps to roll and cut more cookies.

Place the shapes 12 inch apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are lightly golden. Allow to cool on the pan.

To decorate the cookies:
Place the cookies on a wire rack and generously ice them, allowing excess icing to drip down the sides. Sprinkle with sprinkles right away. Allow the icing on the cookies to set before serving.

RECIPE NOTES

Cookie dough can be made ahead of time and refrigerated or frozen for up to a week.