It came to me like a brilliant shining vision a few days ago…we had all the ingredients necessary in the pantry to make chocolate chip cookies. However, since I gave myself an #8WeeksOfVegan challenge (you can follow my meals and journey on instagram under that hashtag), I needed to make these suckers vegan. BTW feel free to use the #8WeeksOfVegan tag on Instagram, Twitter or the like if you’re joining in on the challenge (a bunch of people have started using it now too since they’re taking the challenge!) A quick google search later and I was adapting a Martha Stewart recipe into my own…and the results were glorious!
What You’ll Need:
- 2 1/4 C sprouted whole wheat pastry flour
- 1/2 tsp baking soda
- 1 C vegan butter (available at whole foods and the like)
- 1 C coconut sugar
- 1 tsp sea salt
- 2 tsp pure vanilla extract
- 2 TBSP egg replacer (available at whole foods and the like)
- 6 TBSP water
- 2 cups carob chips
What You’ll Do:
Preheat oven to 350 degrees. In a very small bowl mix together the egg replacer and water and set aside. In a small bowl whisk together the flour and baking soda. In a medium bowl, combine the vegan butter and coconut sugar until well blended. Add the salt and vanilla. Add in the egg replacement mixture until all are combined thoroughly. Add the flour mixture to the wet mixture until combined. Stir in the carob chips.
Drop heaping tablespoon-sized balls of dough two inches apart on baking sheets lined with parchment paper (you could probably get away with a greased baking sheet too if you wanted, but I used parchment paper).
Bake until cookies are starting to brown but still are soft in the centre (aprox. 12-15 minutes). Remove from oven and let cool on wire rack (if you can wait that long…I couldn’t). Store cookies in an airtight container for up to one week (or about two if placed in the fridge). *note* you can warm these cookies in the microwave for about 10 seconds each time you want to enjoy them. Also these cookies go delightfully well with a cup of rooibos tea. Yields roughly 3 dozen cookies.
What do you like to enjoy cookies with? Milk? Tea? Coffee? Something else? Let me know in the comments below and share the love by sharing this post on Facebook & Twitter!
If you make this vegan recipe, make sure to tag me in a photo on Insta or Twitter and use the hashtag #EllesBelles so I can see all your beauteous cookies too!
Stay You…Stay Beautiful