Food recipes
Vegan Double Chocolate Chip Cookies
Vegan Double Chocolate Chip Cookies Ingredients: water, bottled, generic oil, olive, salad or cooking leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt sugars, brown sugars,...
Vegan Double Chocolate Chip Cookies
Ingredients:
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
Directions:
In a small bowl, combine 2 tablespoons water, 1 tablespoon organic oil and 2 teaspoons baking powder.
This is your egg substitute that youll use in a moment.
Set aside for now.
Put the Earth Balance into a large bowl bowl.
Using a handheld mixer, beat the Earth Balance until soft and fluffy.
Add sugars and beat until creamed.
Beat in the egg mixture and vanilla.
Set aside.
Into a small bowl, sift together the flour, baking soda, salt and cocoa powder.
Add this into the Earth Balance mixture and mix to combine.
Mix in the chocolate chips.
Chill the dough in a refrigerator for at least 2 hours.
Preheat oven to 350 F. Line a cookie sheet with foil and spray the foil with nonstick cooking spray.
Using a teaspoon, spoon cookie dough onto the baking sheet and space them about 1/2 inch apart.
Bake for about 9 minutes.
Let cool on the sheet for 5 minutes then transfer to a wire cooling rack.
Ingredients:
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
Directions:
In a small bowl, combine 2 tablespoons water, 1 tablespoon organic oil and 2 teaspoons baking powder.
This is your egg substitute that youll use in a moment.
Set aside for now.
Put the Earth Balance into a large bowl bowl.
Using a handheld mixer, beat the Earth Balance until soft and fluffy.
Add sugars and beat until creamed.
Beat in the egg mixture and vanilla.
Set aside.
Into a small bowl, sift together the flour, baking soda, salt and cocoa powder.
Add this into the Earth Balance mixture and mix to combine.
Mix in the chocolate chips.
Chill the dough in a refrigerator for at least 2 hours.
Preheat oven to 350 F. Line a cookie sheet with foil and spray the foil with nonstick cooking spray.
Using a teaspoon, spoon cookie dough onto the baking sheet and space them about 1/2 inch apart.
Bake for about 9 minutes.
Let cool on the sheet for 5 minutes then transfer to a wire cooling rack.