Vegan Crunchy Chewy Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cup granulated sugar
1 cup vegan margarine, softened (I used Earth Balance Vegan Buttery Spread)
1 teaspoon vanilla
1/2 cup applesauce (these are especially tasty with cinnamon applesauce)
12 ounces semi-sweet chocolate chips (I used Sunspire Organic)
1. Preheat oven to 375 degrees F.
2. In a bowl, combine flour, baking soda, and salt. Set aside.
3, In a separate bowl, beat margarine, sugar, and vanilla until light and creamy. Add the applesauce and mix well. Add flour mixture in small batches and mix well. Stir in vegan semi-sweet chocolate chips.
4. Drop by rounded teaspoonfuls 2-inches apart onto greased cookie sheet (these will stick if you use a dry cookie sheet).
5. Bake 10 minutes. Cool for a few minutes on cookie sheet and move to a rack to cool completely.
Vegan Crunchy Chewy Chocolate Chip Blondies:This is a much quicker and easier variation. Make the cookie dough as usual and spread it into a greased 9 x 13 inch baking pan. Bake at 375 degrees F for 20 to 25 minutes, until the top is a deep golden color. Cut into pieces approximately 1 1/2 inches square. These need to cool for a while or they will just fall apart when you try to remove them from the pan.
Source of recipe: This recipe was inspired by Saco Ultimate Chocolate Chunk Cookies
SO HOW'D IT GO?
Thank you for this simple and tasty recipe! My husband took these to work and his non-vegan co-workers gobbled them up - and I've even had requests to make more!