Vegan Chocolate Chip Cookies

I bake from scratch using the best possible brand names and best tasting, real ingredients. Egg substitutes, margarine or butter flavored-only-God-knows-what? Not in my fridge. Sugar substitutes and beet sugar will never defile my pantry. :-)  Real is real. Fake is fake. I cannot imagine enjoying a cookie with no eggs or butter or ice cream with no cream or egg.

After going through a rough place, my niece needed some good old-fashioned auntie love and support. Enter the offer to make for her the ubiquitous, ever-popular chocolate chip cookies. Shocked was I to discover that no dairy, no animal products-plant based eating is de rigueur for her. What started as a loving gesture soon became a family affair as I, in a panic, called her mom and sibling for help to understand her lifestyle and find quality ingredients. I learned how to honor her choices without compromising taste to get the best results for both of us. It kinda felt like taking a trip to a foreign country.  :-)

This recipe is the result of their help, some net research and her ideas. It made her day and I hope the vegan loved ones in your life will love them as well.

INGREDIENTS:
2 cups King Arthur Unbleached White Flour
1 Tsp Kosher Salt
1 Tsp Rumford aluminum free Baking Powder
1/2 cup pure cane white Sugar
1/2 cup dark or light brown Sugar
1/2 cup butter-flavored Crisco (room temperature)
1 Tbsp Madagascar Vanilla Extract (or other good quality vanilla extract)
1 Cup + 2 Tbsp Oat Milk

2 TBSP Arrowroot Powder +3 TBSP water to replace 1 egg

1/2 cup dark chocolate chips (Enjoy Life)
1/2 cup Mini dark chocolate chips (Enjoy Life)
1/2 cup chocolate chunks (Enjoy Life)
1/2 cup chopped walnuts (Nuts.com)
1/2 cup peanut butter chips (Nuts.com)

INSTRUCTIONS
Preheat your oven to 350F. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together flour, salt, baking powder (and baking soda.) Add the arrowroot powder to the water and stir until well blended. Set aside.

Beat Crisco butter, sugars in large mixing bowl until creamy about 2 minutes. Add vanilla extract and egg substitute, beat until fluffy and creamy, about 1 – 2 minutes. Add 1/2 of the flour and mix to combine, add remaining flour and mix again. The batter will be crumbly so now you can add the milk; first one cup then a tablespoon at a time if needed to further loosen the batter. Separate into three batches that will make about 8 cookies each: one for chocolate chips and chunks, one for the chips plus walnuts and one for the chocolate and peanut butter chips.

Use small ice-cream scoop (1" across or 1 tsp) and place them about 2 inches apart - onto a parchment paper lined cookie sheet. Bake for 10 minutes (don’t over-bake). Cool on baking sheets for 2 minutes, move to wire racks. Makes 2 dozen cookies plus a couple extra.

NOTES:

It’s important that the Crisco is softened to room temperature, but not melted, so it will cream with the sugars.
The amount of vanilla seems like a lot but, it is needed. With all of the ingredients, this is a rich cookie.
Don’t over-bake the cookies. They look slightly underdone but firm up as they cool.
If your vegan doesn't live with you, the cookies travel well. If you want to manage temptation, they freeze well. Otherwise, in a sealed container, they will stay soft for about a week. REMEMBER TO ADD LOTS OF LOVE FOR THE VEGAN IN YOUR LIFE!  :-)

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