Cookie Perfection

July 6th, 2012 · No Comments · Recipes

It’s hard to find the perfect chocolate chip cookie. Let me rephrase that, it’s hard to watch American Idol, it’s blissful to search for the perfect chocolate chip cookie. I fall on the side of the crispy cookie, unless we’re talking snickerdoodles. So, here’s a recipe for a crispy, delicious chocolate chip. Oh yeah, and it’s vegan.

The Perfect (Vegan) Chocolate Chip Cookie

3/4 C Rolled Oats
1 1/4 C All Purpose Flour
1/2 t Baking Soda
1/2 t Salt
1/4 C Olive Oil
3 T Earth Balance
1/2 C Sugar
1/2 C Brown Sugar
Egg Substitution for 1 egg, plus 1 egg white:
(Combine 1 T ground flax seeds, add 3 T warm water. Stir until it has some body.)
1 1/2 t Vanilla
1 C Chocolate Chips

1. Toast oats on a baking sheet at 350 for about 10 minutes. Remove from sheet to cool.

2. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl beat oil, butter and sugars with an electric mixer. Add egg and vanilla, beating until well combined. Fold in oats, flour mixture and chocolate chips. Cover and refrigerate dough for an hour.

3. Preheat oven to 350. Place rounded tablespoons of dough on parchment-lined baking sheets. Bake, rotating sheets halfway through, for about 10 minutes. When golden brown, cool for a few minutes on the cookie sheets, then cool on racks.

Adapted from a recipe created by Sandy Gluck, Eating Well magazine.

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