1/2 cup vegetable shortening
1/4 cup vegan margarine (Earth Balance)
1 cup light brown sugar
1/4 cup granulated sugar
2 Tablespoons soymilk
1 Tablespoon vanilla
Ener-G Egg Replacer powder for 1 egg
1 3/4 cup flour
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup vegan chocolate chips
Heat oven to 375 degrees F. Combine the vegetable shortening, margarine, sugar, soymilk, and vanilla in a bowl. Beat at medium speed until creamy. Beat in the egg replacer.
Combine the flour, salt, baking soda, and baking powder. Mix into creamed mixture. Stir in the chips.
Drop rounded tablespoons of dough 3 inches apart on a lightly greased cookie sheet. Bake for 10 minutes, or until edges just start to brown. Let rest in cookie sheets for 2-3 minutes before removing to a cooling rack.
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