AHA! Vegan Chocolate Chip Cookies - It's a Good Thing

So, most people who know me know that I'm a foody.  I like good food.  Now don't get me wrong -- vegetables and fruit are good -- but I really do go in for delicious food.  I tend to be rather picky, too.  There are very few restaurants I'll bother going to.  There just aren't that many out there that prepare food to my standards.  (Ok, you can call me a "food snob" if you want to.)  And, believe it or not, this is what has been holding me back from taking the step from vegetarianism to veganism:  cheese and cookies.  Yup.  Those are my weaknesses.

So, I have been writing about environmental issues and how making the switch from omnivorism to vegetarianism is the best thing you can do for the environment.  Oh, believe me, I'm walking the walk!  I've been eating a vegetarian diet fror quite a while now, but have never been able to go the next step.  Until now. 

At the end of December, SAMME posted the No Meat for a Week Challenge.  Well, I wanted to participate, so I challenged myself to being Vegan for a Week.  It was far easier than I expected!  Two-thirds of my diet is already raw vegetables, fruits and nuts, and I usually make a cooked dish for dinner.  It's a bit challenging to read all the labels of the things you buy to be sure you're not getting eggs, milk or butter, but I am used to reading labels because I try to avoid all corn products. (GMO issues.)  So, that wasn't too much of a stretch for me.  As a matter of fact, it's been so easy, that I've been livin' la vida vegan for TWO WEEKS now! 

Today, however, I had the strongest longing for a chocolate chip cookie.  So, I went up to Sunflower Market and bought some vegan chocolate chips and some Ener-G Egg Replacer and went at it.  I decided to just use my own favorite recipe and substitute some of the ingredients.  Here's the recipe:

Annisa's Vegan Chocolate Chip Cookies

2 c. unsifted all-purpose flour (I use King Arthur's because it's unbleached)
1/2 c. unsifted whole wheat flour (again, King Arthur's)
1 t. baking powder
1 t. salt
1 c. Smart Balance spread(it doesn't contain hydrogenated oils)
1/2 c. turbinado sugar
1 c. organic sugar/evaporated cane juice
1 t. vanilla
3 t. Ener-G Egg Replacer plus 4 T. warm water (mix until dissolved)
2 T. applesauce
1 pkg. vegan chocolate chips (Sunspire brand is good)
1 1/4 c. nuts, separated (1/2 c. and 3/4 c.) (I prefer walnuts, but pecans will do)

Preheat oven to 350.  Combine dry ingredients in small bowl; set aside.

In large mixing bowl, with electric mixer on medium speed, cream Smart Balance and sugars until very creamy; beat in vanilla extract.  Beat in Ener-G Egg Replacer (already mixed with water) and applesauce.  Gradually add flour mixture; blend well.

In food processor, grind 1/2 c. nuts until fine; stir into dough.  Coarsely chop the remaining 3/4 c. nuts; stir into batter along with the chocolate chips.

Drop by rounded spoonfuls onto ungreased cookie sheets.  Bake at 350 for 10 minutes, turn cookie sheet around and bake for another 4 to 6 minutes, until cookie has set up and is slightly golden brown.

I'm at about 2,400 ft. elevation, so you may have to adjust baking temperature and time for where you live.

All in all, I am pleased with the resulting cookie.  It is about the same texture and is still very satisfying.

Oh -- and the best part is... you can lick the beaters!

Now, if I can only find an acceptable substitute for feta...