Remember this? It’s my favorite chocolate chip cookie recipe in the world. My only problem with it is that it’s not vegan, nor is it dairy free. This means that neither my fiance nor many of my friends can eat them. Needless to say, that’s not a good situation for my waistline. So I figured out how to veganify them. They’re just as delicious without animal products — though be warned, they don’t stay good for nearly as long. If your house is anything like mine, though, that won’t really matter.
Vegan “Mrs. Fields” Chocolate Chip Cookies
Yield: About 50 cookies
1 cup Earth Balance margarine
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 tablespoon Ener-g egg replacer plus 1/4 cup warm water, mixed well
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 1/2 cups oatmeal
1 12-oz. package vegan chocolate chips
1/4 cup soy milk (approximately)
- Preheat the oven to 375F.
- Cream the margarine, sugars, and vanilla with a mixer until fluffy.
- Add replacer + water. Mix well.
- Add salt, baking powder, baking soda, flour. Mix well.
- Put the 2 1/2 cups oatmeal into the blender and whiz it till it’s ground like flour. Add to the dough and mix well. It should be pretty thick at this point.
- The dough will probably be pretty dry and crumbly at this point. Add some soy milk and mix it in until it’s the consistency of thick cookie batter — about 1/4 cup.
- Add chocolate chips and mix with a wooden spoon until thoroughly incorporated. It should look about like this:
- Roll into balls and place on a cookie sheet.
- Bake one sheet at a time for about 9 minutes, or until the peaks of the cookies are just getting golden brown but the rest of the cookie is still light and looks uncooked (it should still be shiny).
- Remove from oven and let cool on the cookie pan for 5 minutes. Transfer to wire cooling rack. (Cookies will fall apart if you try to transfer them sooner.)