Vegan Chocolate Chip Cookies
My classic chocolate chip cookie recipe turned plant-based in my vegan kitchen. Soft and gooey center with crispy edges. This is one of those recipes that you make a big batch of and always keep some dough ready to go in the freezer. Always a crowd pleasing delicious treat.
2 1/4 c all-purpose flour
1 t baking soda
1 t salt
1 c vegan butter (softened, smart balance is my preferred choice)
3/4 c granulated sugar
3/4 c packed brown sugar
1 teaspoon vanilla extract
1/4 c potato starch
3 T water
1-1/2 Vegan Chocolate Chips/Chunks (or carob chips)
-Large Mixing Bowl
-Lined Baking Tray
Preheat oven to 375 degrees F.
Make egg re-placer by mixing potato starch and water into a slurry, and set aside.
Cream* sugars, vegan butter, vanilla extract and salt. Mix in potato starch thoroughly.Add baking soda & flour and mix until well combined. Fold in chocolate chips.
With scoop, portion cookies and place onto lined baking sheet.
Bake for approximately 6-8 minutes . Remove from oven ad allow to cool. Serve.
Store additional cookie dough wrapped tightly in plastic in an air tight container. Use as desired.
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