Recently, I told you about Conversions Class. There, we took a conventional recipe for a baked good and changed each ingredient until we had a vegan more health supportive baked good at the end.
Denise and I had traditional chocolate chip cookies. By the end, these were pretty good and I was so happy to actually create a recipe for a baked good . . . a slightly healthier baked good nonetheless.
Vegan Chocolate Chip Cookies
1/2 cup coconut oil (slightly solid or at room temperature)
3/4 cup coconut sugar
1 flax egg **
1 tsp vanilla extract
1 cup + 2 tbsp whole wheat pastry flour
2 tsp baking powder
1 pinch fine salt
1 cup Sunspire chocolate chips (or any vegan chocolate chip)
**Flax Egg – 1 tbsp ground flax mixed with 3 tbsp water. Commonly used as vegan egg replacement.
1.) Preheat oven to 350 F.
2.) Cream together coconut oil and coconut sugar until they are light and creamy. Don’t mix too much as the heat of mixing may melt coconut oil too much.
3.) Add flax egg & vanilla. Mix to incorporate.
4.) In separate bowl, sift together flour, baking powder and salt.
5.) Fold flour mixture into oil/sugar/flax egg mixture in 1/2 cup increments until flour is completely incorporated.
6.) Fold in sunspire chips.
7.) Drop 2 teaspoon sized cookies onto a baking sheet lined with parchment paper. If cookies are oddly shaped, gently roll into a ball and press down slightly.
8.) Cook 10-12 minutes or until golden. Let cool.
As we tasted each batch we noticed that the actual flavors of the cookie were more prominent. This is because the conventional recipe has so much sugar in it that a lot of flavors get masked without even realizing it!
These little guys held there shape and softness even after 1 week. To me they taste BETTER than the original and aren’t filled with garbage chemicals.
I am pretty proud of this recipe as it really showed me how to go about not only creating recipes but how to create them with ingredients that are better for your body!
Any experiences with vegan baking? What is your absolute favorite baked good?