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.
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.
