By popular demand, here is the recipe for those vegan chocolate chip cookies I make. I use dairy-free chocolate chips, unbleached flour and soy milk, but this works just as well with regular ingredients. This recipie yields about four dozen cookies, but the measurements can easily be halved and it turns out just as well.
Vegan Chocolate Chip Cookies
| 1 cup margarine | 1/4 cup soy milk |
| 1 cup white sugar | 3 cups unbleached flour |
| 1 cup brown sugar | 2 cups dairy-free chocolate chips |
| 1 tsp baking soda | |
| 2 tsp hot water |
Preheat oven to 350°, haul out baking sheets. If you don't use non-stick, lightly grease with oil or margarine or use parchment paper.
Cream margarine with sugars. This is much easier if your margarine is soft when you start, if using bricks - set margarine out on the counter for a few hours to soften up.
Add the vanilla and soy milk.
Dissolve the baking soda into the 2 tsp of hot water, toss in and mix well.
Add the flour and chocolate chips. This dough is not terribly moist, if you find it to be really crumbly just throw in an extra Tbsp or so of soy milk to pull it together.
Place spoonfulls of dough onto cookie sheets leaving about an inch and a half between.
Bake for 10 minutes. Let cool for about 20 minutes.