I left Malissa’s name for these cookies in tact because well, who could say it better? If you recall my raving about Chicago Diner’s vegan bakery you may recall a vegan chocolate chip cookie recipe I included from their cook book. Apparently this recipe is quite outdated and not at all representative of their fantastic current product. So Malissa was kind enough to send this *new* vegan chocolate chip cookie recipe my (and your) way. Now, judging by the TWO POUNDS of chocolate chips this calls for, I’m guessing this is for a gigantic batch, you may want to scale back a bit. And now, without further ado, okay, for real, these are the best vegan chocolate chip cookies ever, biatch.

You will need:  

  • 1/2 pound earth balance buttery spread
  • 3 1/3 cup turbinado sugar (florida crystals)
  • 1 Tablespoon molasses
  • 2 Tablespoons ener-g egg replacer powder mixed with 5 Tablespoons water, mixed until frothy
  • 1 1/2 Tablespoon vanilla extract
  • 1/2 cup soy milk
  • 6 1/2 cup unbleached white flour
  • 1 1/4 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon sea salt
  • 2 cups chocolate chips

Then you:

Preheat your oven to 350 degrees. Cream buttery spread, sugar and molasses, about 5 minutes.
Add egg replacer and water mixture.  mix until light and fluffy, about 2 minutes.
Add vanilla extract and soy milk.  mix until smooth, about 2-3 minutes more.
In another bowl, sift together flours, baking soda and salt.  Gradually add to mixer, mixing as minimally as possible.
Add chocolate chips, mixing just until incorporated.
Scoop dough into 3 Tablespoon-sized lumps, roll between your palms to shape into balls.  place on non-stick baking sheet (line with parchment paper or sprayed with non-stick spray) about 1 1/2″ apart.  press down slightly to flatten the tops of the lumps of dough.
Bake for 10 minutes.  (Although, some ovens bake at 8 minutes…others at 12…so keep an eye on them!)
Cookies should appear pale in color, and slightly cracked on the surface.
If they brown on the edges and appear tan all over, they’ve been baked too long…they’re still delicious, but they won’t be chewy!

Thanks, Malissa! I also wanted to remind my Chicago readers that my previous run of unisex Bake & Destroy shirts are available at The Bleeding Heart Bakery. They also carry my 1″ buttons and a variety of my handmade cupcake decorations. So save yourself some shipping money and pop by sometime!