National Homemade Cookie Day!

I made these the other night, totally craving something sweet. I’ve been dying to try the Vegan Egg in a baked good and this was the perfect opportunity!

These cookies were amazing! Totally sister and husband approved. Baking, as some of you might know, has not been easy for me since I became a vegan. I have tried and miserably failed attempt after attempt at trying to make healthier versions of my favorite baked goods.

As a meat and dairy eater, I was a pretty good baker! So, I’m working on trying to remedy this situation and I believe it’s come down to the fact that I just need to give in and use a vegan egg replacer when needed. Flax works alright, applesauce, banana… but sometimes ya just need to use an actual egg replacement.

https://followyourheart.com/veganegg/

Chocolate Chip Cookies

1 C vegan brown sugar
1/2 C vegan granulated sugar
2 t vanilla
1 t baking soda
1 t salt
1 C melted coconut oil
2 Vegan Eggs (2 T Follow Your Heart vegan egg powder + 1/4 cup water)
2 T cornstarch
2 1/2 C all purpose flour
1 Heaping cup chocolate chips

Directions

Pre heat oven to 375′

In a large mixing bowl, cream the coconut oil and sugars. Add in vanilla, vegan egg, salt, soda and starch. Beat until blended with sugar mixture.

*The vegan egg mixture shouldn’t be too thick or too watery. If you need to add a little more water, do so, but start with 1/4 cup.

Add flour a half cup at a time, mixing as you go until you have a light, smooth cookie dough mixture. You know, the consistency you cant wait to eat with a spoon?!

Lastly, mix in the chocolate chips.

Scoop about a tablespoon onto a cookie sheet and flatten lightly.

Bake about 10 to 12 minutes. Cookies should be a nice, golden brown on top.