Today I thought it would be fun to have one of my closest friends (and bridesmaids!) do a guest post on vegan baking. Shannon just started her blog in the past week or so and we decided to trade a blog design for some awesome vegan baking guest posts! If you've got any last minute time to kill, maybe you could whip some of these bad boys up for your Thanksgiving festivities tomorrow! Enjoy!
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Hi! My name is Shannon. I recently started my blog, Leaves & Flours, because I wanted to show people that neither baking nor veganism were too difficult. When I went vegan I had to learn how to bake all the treats that I knew I would miss otherwise. And really, nothing makes me happier than sharing treats with people.
There's a DC based bakery named Sticky Fingers (you may have seen them on Cupcake Wars) that makes a sweet and salty chocolate chip cookie that I love. Since I appreciate it so much, I thought I would share with y'all my own recipe that was inspired by their creation. If you have any questions about vegan baking, don't hesitate to ask!
Salted Chocolate Chip Cookies
yeilds approximately one dozen
½ cup vegan butter*
½ cup brown sugar
¼ cup granulated sugar
1½ tsp vanilla extract
1 Ener-G egg or other egg replacement**
1 cup all purpose flour
1/3 cup old fashioned oats
½ tsp baking sode
1/3 tsp salt & extra salt for sprinkling
1/3 cup chocolate chips
Allow butter to soften at room temperature at least 30 minutes. Preheat oven to 375F. Cream butter & sugar. This may take some arm strength. Add vanilla & egg replacer, mix again. Mix in dry ingredients, aside from chocolate. Gently fold in chips. Using a cookie scoop or tablespoon, drop approximately 1" balls of dough spaced at least an inch apart on an ungreased cookie sheet. Slightly flatten balls of dough with palm of hand. Bake 10-12 minutes, rotating tray once during baking. After removing cookies from oven, sprinkle with extra salt to taste. I prefer sea salt, but any should work.
* I use Earth Balance
** You can find Ener-G in most grocery stores, and one box has lasted me 3 years. As a different egg replacer, I recommending mixing 1 tbsp ground flax seeds with 2 tbsp water.