The
Real, the Original, the Authentic, the Veganized Toll House Chocolate Chip
Cookie Recipe
This is an improved version of
traditional Nestle Toll House Cookies – better because there’s NO cholesterol,
less saturated fat, no animal products, AND you get to sample the batter with
no risk of Salmonella or any other nasty life-threatening bacteria!
4-1/2 teaspoons Ener-G Egg Replacer (equivalent of 3 eggs)
6 tablespoons water
1 cup non-hydrogenated, non-dairy butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar, light or dark
2 teaspoons vanilla extract
21/4cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-2 cups semisweet chocolate chips
1 cup chopped nuts (optional)
*Earth Balance can be
found at Whole Foods, Lakeshore Natural Foods, other natural health food
stores.
**ENER-G Egg Replacer is a
brand-name powder mixture of vegetable starches that simulates eggs in baking.
It can be used in recipes calling for unbeaten eggs, egg whites beaten stiff,
and egg yolks. It can be found at Whole Foods, other natural food
stores, and Compassionate Cooks' store.
DIRECTIONS:
Preheat oven to 375° F. Line a cookie sheet with parchment paper or use a nonstick cookie/baking sheet.
In a food processor or blender, whip the egg replacer and water together, until it’s thick and creamy. Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand.
In a large bowl, cream the butter, granulated 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 in flour mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and/or nuts.
Bake on cookie sheets for 8 to 10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
