Best Vegan Chocolate Chip Cookies EVER!

Finally!  An awesome vegan cookie recipe!  I haven't had the best of luck finding vegan cookie recipes that both taste great, AND bake up well...untill I came across this recipe.   I only had to tweak one ingredient's measurement to bring this recipe to perfection (in my opinion).  Here you go.  The best chocolate chip cookies for both vegans and non-vegans...

Ingredients:

• 2 1/4 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 cup coconut oil
• 1/4 cup vegan butter (my faves are Earth Balance, and Smart Balance "light")
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 heaping Tbs. flax seed meal
• 1 Tbs. Ener-G egg replacer
• 1/3 cup non-dairy milk (I use Blue Diamond's almond milk)
• 1 tsp. vanilla
• 1 cup vegan chocolate chips

Instructions:

Preheat oven to 375 F

In a large bowl, mix milk with Ener-G egg replacer and flax seed meal with electric mixer until creamy and thoroughly combined.

In another bowl, mix together flour, baking soda, and salt.

Add the butter, coconut oil, sugars, and vanilla extract to the bowl with the milk/flax seed/egg replacer mixture.  Cream all together until smooth.

Add flour mixture in two parts to the creamed sugar mixture.  Combine the first flour part by electric mixer, and the second flour part by hand incorporating the chocolate chips, as well.

Drop by well rounded teaspoonfuls onto a parchment paper lined cookie sheet.  Do not drop second batch of cookie dough onto a hot cookie sheet.  Try to use two cookie sheets (if you can), and always drop cookie dough onto a cool sheet.  Bake for approximately 8-10 minutes,  or until light golden brown.  Cool on a wire rack, and end EAT!

Green Thumb

She's alive....SHE'S ALIVE!  Yes, I am still alive, hardly, but still beating.  The past month has been insane filled with changes!  Mainly, my work like has really been turned up-side-down lately due to me taking on a side bookkeeping project, which in turn turned out to result in a full-time mental project and 100% catastrophe (more on that later), all while my manager at our mini-storage complex went on a two week long vacation, my computer died at my current full-time place of work (we run a paperless office, might I add), and I was going through my Quickbooks Pro Advisor Certification.  Holy moley, the stress has been high!  Last week really brought about seeing a tiny ray of light at the end of this chaotic tunnel, and hopefully a more organized and peaceful work situation.  Enough of that, for now....

My current projects in the food world have been my garden, and discovering the perfect vegan chocolate chip cookie recipe!  Thank goodness for legit vegan chocolate chip cookies!  On to the garden, I am so excited about this endeavor!  I live in a rent house, so I decided to give container gardening a try.  I started out with carrot, romaine lettuce, spinach, tomato, and parsley seed, watched them sprout, grew ancy continuing to watch them sprout for weeks, and now I have some official baby plants!  I really focused on the spinach and romaine, as I am so pumped to save a little money in the juicing facet of my life.  I have 28 heads of spinach and romaine growing, eight cherry tomato plants, and four pots of parsley growing as we speak.  I am SO pumped!  Oh yeah, I'm doing all organic, as well.

Romaine Lettuce

Cherry Tomatoes 

I'll update you all on the perfect choco-chip cookies in the next post ;-)
- CC Bloom