The consistency of the cookie dough isn't like the traditional, but that doesn't take away from the taste of this yummy treat. The dough may come out a little dry but you can always add in more melted coconut oil. Don't worry, the finished cookie isn't dry at all.
3 T. ground flax seed (used as the egg replacer)
6 T. warm water
1 1/3 C. virgin coconut oil
¾ C. cane sugar
¾ C. brown sugar
2 tsp. vanilla extract
2 ¼ C. unbleached all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. vegan chocolate chips
1/3 cup chopped pecans (optional)
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.
In a blender, whip the flax seed and water together until it's thick and creamy (or whisk by hand). In a large bowl, cream the butter, cane sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine.
In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.
Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Yield: 1 dozen cookies
Recipe inspired by Colleen Patrick-Goudreau's chocolate chip cookies
Watch me make these cookies :-)
Try this recipe and let me know what you think.
Song in My Head While Cooking
Corinne Bailey Rae-"Butterfly"