GREAT RECIPE TO TAKE VEGAN! This was my first vegan and soy free cooking experience, and it went really well! I replaced the butter with Olivio brand margarine, and used semi sweet bakers squares of chocolate (which have soy lecithin as one of the last ingredients, which means it has less than most other chocolate chips/chocolate brands). I replaced the eggs with potato starch mixed with water and oil, and added a little extra baking soda to counteract the lack of leavening. HOWEVER: after the first batch, I was also frustrated with how flat the cookies were, so I added what would equal about a cup of extra flour to the recipe. This added to the baking time about one to two minutes. SO: vegan and soy free suggestion 1 cup Olivio 1 cup brown sugar 1 cup white sugar 2 tablespoons potato starch mixed well with 1 tablespoon oil and 1 1/2 tablespoons water 2 tablespoons vanilla 2 tablespoons water 3 cups flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 4 squares semi sweet bakers chocolate cut into small chunks (don't worry if there are little flakes - they add to the flavor) Bake at 350 for 10-12 minutes, and make sure to use tin foil or parchment wiped down with an olive oil dipped paper towel.
Was this review helpful?
5 users found this review helpful
GREAT RECIPE TO TAKE VEGAN! This was my first vegan and soy free cooking experience, and it...