Emily’s Vegan Double Chocolate Chip Cookies
Emily Buehler, one of WSM's bread bakers, created these cookies to have
as a great vegan treat to offer her vegan friends. Vegan and non-vegans alike will love these very chocolate-y cookies!
1 1/4 cups soy margarine room temperature
1 cup white sugar
1 cup packed light brown sugar
3 tsp egg replacer
4 tbp water
2 tsp vanilla
2 cups all purpose flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
10 oz. vegan chocolate chips
Cream together margarine, and both sugars until light and fluffy. Whisk
egg replacer and water together in a small bowl till fluffy. Add to margarine with vanilla. Mix dry ingredients in a large bowl and
whisk together. Add to wet mix on low speed until just mixed.
Scrape sides of bowl. Fold in chips. Bake at 350 degrees for 8-9
minutes until the cookies look puffy and dry. If they look shiny, let them cook another minute. After removing from oven, let stand to cool before removing from tray or they might fall apart.
Emily recommends the bulk vegan chocolate chips over the grain sweetened ones.
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