One of my very good friends made these cookies for me ages ago, and I loved them. It's the perfect twist on an old, feel-good favorite. A couple of nights ago, I made a vegan version for the first time. She adapted it from this recipe.
Here's my version:
4 c. all-purpose flour
1 1/2 tsp. baking soda
2 tsp ground cardamom (at least!)
2 sticks earth balance
1 cup sugar
1 ¼ cups packed dark brown sugar
2 flaxeggs
2 Tbsp vanilla extract
2 c. vegan chocolate chips (I used Ghiradelli semi-sweet).
about a cup of soy milk.
Preheat oven to 375-degrees F.
Combine dry. Make flaxeggs in a large bowl. Combine wet ingredients into flaxeggs, including about half of the soy milk. Beat until it's a uniform consistency. Add dry.
Form into cookies onto cookie sheets and bake for about ten minutes.
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