Well alright then, I guess that means they were good. Plus, that came from a non-vegan!
I am sort of a cookie fiend. If the Cookie Monster and Bert and Ernie had a baby, it would be me. (Don’t question, just go along with it) So to avoid being an
chubby obese vegan, I need to monitor my cookie intake as much as I can. I try to only make these better than sex cookies on special occasions.
You know, birthdays, football games, weddings, days that end in a “Y.”
This recipe actually came from a ‘zine that my partners’ high school friend wrote. In it she compiles lots of great vegan recipes including this cookie recipe and a vegan Brunswick stew that has been on my to-do list for about a year.
These cookies are incredible on their own, but I like to up the ante and make them into frozen cookie sandwiches using the vanilla icing from the Babycakes NYC cookbook. Can I get an amen?
So these cookie sandwiches have now become my most requested party item. The cookies are a breeze to make but I will warn you the icing can have its difficulties. So proceed with love and caution.
(Vegan) Cookies for everyone! After the jump...
1 ¼ cup firmly packed light brown sugar
¾ cup vegetable shortening (Earth Balance)
3 Tablespoons Almond Milk
1 Tablespoon Vanilla (or almond)
Ener-G Egg replacer for 1 Egg
1 ¾ cup flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup Ghiradelli semi-sweet chocolate chips (or another vegan chocolate chip)
- Preheat oven to 375° F.
- Combine brown sugar, shortening, almond milk, and vanilla (or almond) in a large mixing bowl. Beat at medium speed of electric mixer until well blended. (If you have the strength, you can mix by hand)
- Beat in egg replacer
- Combine flour, salt, and baking soda in a separate bowl. Mix into shortening mixture until well blended.
- Stir in chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased baking sheet.
- Bake 8-10 minutes for chew cookies (appearing light and moist), or 11-13 for crisper cookies.
- Cool for a few minutes on the baking sheet and then move to foil to continue to cool the rest of the way.
Chubby Vegan Notes
- Ener-g Egg Replacer can be purchased at most specialty food stores and it relatively inexpensive. There are other egg replacers but I haven’t tried all of them. Make sure to read the directions on the box. An “egg equivalent” requires mixing some Ener-G powder with water.
- Make sure your shortening is at room temperature. It will make it much easier to blend the mixture together. Plus, you don’t want to break your mixer trying to blend hard shortening!
- Although your cookie sheet is ungreased, I highly recommend a silicone baking mat or using parchment paper. I think it helps keep the cookies from sticking and it makes cleanup a snap.
- The icing in the picture is dyed yellow... it was for a steelers party.
- The icing for these cookies is from the BabyCakes NYC cookbook. This is a really great cookbook that shares many great vegan and gluten free baked goods. I looked online to see if anyone else posted the recipe for the icing and I couldn’t find it anywhere credible. So, I don’t want to piss off this great bakery and post their recipe on the inter-webs for free. So I encourage you to make the cookies and buy the cookbook or try any one of your favorite frosting, icing, or vegan ice cream recipes for the center.
|Shortening, milk, and brown sugar.|
|Mix Mix Mix|
|Add flour, mix. Add chocolate, mix.|
|Scoop it out by the tablespoonful|
|These cookies are close friends.|
|A little flat is A-Okay.|
|The icing texture was a little grainy, but was much better when frozen.|
|Assembling the sandwich, step one.|
|Just a dollop...|
|I could frame this!|
|Wrap it up...|
|Who is ready for the party?|