Before I went vegan, I used to make what I thought were the best chocolate chip cookies ever from this Williams Sonoma cook book. If I could figure out the temperature and time range on the oven, I could get them to be the perfect texture. After going vegan, I could never achieve that texture again, and I knew it had something to do with the egg replacement options I tried: flax egg and Ener-G. When Follow Your Heart announced their new VeganEgg, I was really excited, because I’m a huge fan of their products (as well as the Follow Your Heart Market and Café, which I miss terribly!).
I had to order the VeganEgg online because I was having trouble getting ahold of it in store. I decided that I needed to try it as a scramble before I attempted baking with it, and I honestly wasn’t super impressed – it needed seasoning beyond what I would have thought to make it taste more like eggs. However, the texture and visual appearance were spot on!
So, that brings me to needing to bake with it, which was really the entire purpose of me purchasing the VeganEgg. Naturally, I had to try and recreate the magic of the chocolate chip cookies from my pre-vegan days. I’ve made several changes to the recipe over the last two years, trying to make the flavor more intense in an attempt to make up for the crunchy texture I couldn’t avoid. Flavor wise, I’ve been extremely happy with the cookies I’ve been making, but a truly great cookie needs to combine both flavor and texture. I’m really, really happy to report that the VeganEgg has helped me create the best chocolate chip cookies I’ve ever had.
- 1/3 cup all purpose flour*
- 1 cup whole wheat flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 tablespoon cinnamon
- 1/2 cup Earth Balance
- 1/2 cup evaporated cane sugar
- 1/2 cup firmly packed brown sugar
- 1 VeganEgg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup vegan chocolate chips
*You don’t have to use this combination of flours. You could totally use all all-purpose flour, or whole wheat. Also, if you have a food scale, I highly recommend just weighing out the flour to 220g.
- Preheat your oven to 350. Line your baking sheets with parchment paper and set aside.
- Sift flour, baking powder, baking soda, cinnamon, and salt into a medium bowl.
- In a large bowl, using an electric mixer (or your stand mixer, if you have one), cream the Earth Balance on high speed until it gets a little “fluffy.” Them, add the sugars, and beat for a minute or two. Usually, recipes say that you should beat them until the mixture is “no longer gritty,” but the evaporated cane sugar usually doesn’t break down enough in this process, so it’s really just until everything is really well mixed. Add the VeganEgg and the extracts, and beat on low speed until well combined. You’ll probably need to scrape the bowl down a few times during this process to make sure everything gets mixed well.
- Add the flour mixture into the butter mixture and mix on a low speed, or just with a spoon or spatula. Don’t over mix; you want this to be just combined (you shouldn’t see any flour anymore). My dough was very moist, more so than it had ever been in the past. This is okay. Trust me.
- Add the chocolate chips, and gently fold them into the batter. Again, you’re trying to stir as little as possible.
- Drop tablespoon sized balls of dough onto the baking sheets, with a decent amount of room between them, because they are going to spread out a bit.
- Bake the cookies about 13 minutes. They might look slightly underdone, but this creates the crunchy exterior and gooey interior that I find so desirable in the cookie.
- Let them cool for a few minutes, and transfer onto wire racks, if you have them.
These cookies are soft with a slight crunch and taste amazing. Seriously. The almond extract and the cinnamon really make the cookies special, and I really think they’re the best chocolate chip cookies I’ve ever had!