Can this blog stand yet another chocolate chip cookie recipe? I admit I came across this one under rather dubious circumstances. Having a craving for cookie dough, yet continuing with my resolve not to eat raw eggs while still breastfeeding the baby, I was scouring the web for eggless dough recipes I might consume. I found this one, which apparently originated in a vegan cookbook by author Chandra Moskowitz.I didn't have high hopes for the recipe at first-- where's the brown sugar? Where are the eggs? but if I could consume a little dough in the process of baking the cookies, I figured I would be happy. I was surprised when this one actually turned out to be quite delicious. Really good, in fact I'd make it just for the cookies alone. (And the dough doesn't taste half bad either). Again, the recipe is good enough to make me curious about the cookbook-- it's now on my Amazon wishlist.. I adapted it with less salt from the original recipe and with nuts.
Eggless, vegan chocolate chip cookies...
1 cup Smart Balance butter substitute, i.e. margarine
1 1/4 cups sugar
1 tablespoon molasses
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (doesn't need much if your margarine already contains salt)
1 1/2 cups semi-sweet chocolate chips (or vegan carob chips)
1/2 cup walnuts, pecans, whatever
Preheat the oven to 350 degrees F. Cream margarine and sugar until fluffy. Add molasses and vanilla, then dry ingredients. Fold in chocolate chips and nuts. Drop by big spoonfulls onto an ungreased cookie sheet, bake 8-10 minutes until golden brown. Allow to cool slightly on baking sheets before transferring to cookie rack.