After my previous vegan baking fiasco, I thought that perhaps I should take baby steps: veganize a recipe I was already familiar with.
Growing up, baking chocolate chip cookies was a weekly event, as my mom always brought cookies to work on Fridays. My brother and I would help measure and pour, and then were rewarded with a beater loaded with cookie dough. We always used the Nestle Chocolate Chip Cookie recipe listed on the back of the chocolate chip bag, although we omitted the salt and nuts.
I knew how to make these cookies, and making it vegan-friendly only required three substitutions: egg replacer for two eggs (Bob’s Red Mill Egg Replacer), butter substitute (Earth Balance Buttery Sticks), and vegan chocolate chips. So after a quick trip to Whole Foods, I was ready.
The dough was almost the exact same consistency as the non-vegan version, and the vegan chocolate chips were definitely as good as the Nestle ones I had previously used.
Because my grandparents were visiting, they served as my taste testers. And the cookies passed with flying colors!
My first bite of my cookie disappointed me at first, as it wasn’t the cookie I had expected from my childhood. Instead, it was its own unique texture, and while it wasn’t what I was expecting, it was still delicious. I fell into the trap – I can’t, and shouldn’t, compare new, vegan foods to their non-vegan counterparts that I may have been used to. It’s not fair. In no way was my vegan cookie worse than the chocolate chip cookie I knew; I just had to remind myself that this cookie needs to stand alone, not be a “replacement” for a cookie that I no longer choose to eat.
Following in my mom’s footsteps, I brought a plate of cookies into work on show day, and a few fake fights broke out over them. Everyone loved them, and some people even ate two or three of them.
-The egg replacement called for two tablespoons of the replacement powder mixed with six tablespoons of water. To be on the safe side, I mixed it in a separate container before adding it to dough. **As vegrything notes, for best results, mix the powder and water in a food processor.
-While the original recipe suggests 9-11 minutes as the cook time, I found that 9 minutes was sometimes too much. I don’t know if this change is due to the substitutions, but I would aim for 8 minutes to avoid burning the cookies.