These cookies were made by my roommate, Andrew. It's a recipe taken from his mom and adapted to be vegan. Andrew is an omnivore and it's nice to see him taking the effort to make cookies that I can enjoy with him. The butter was replaced with Earth Balance, the egg with Ener-G and the chocolate chips were vegan chocolate chips from Whole Foods. Andrew doesn't think he can tell the difference between this version and the non-vegan version of these cookies. I would serve these to any person that likes oatmeal and chocolate.
Oatmeal cookie, a hint of cinnamon and chocolate chip flavors come together wonderfully in these cookies. I have had varied success with vegan cookies in the past, but these were excellent. They are good served hot right out of the oven or after they have cooled.
Total prep time should have been around 20 minutes, but Andrew had a little issue with some clumps in the brown sugar extending it to 30. It took about 15 minutes to cook these in the oven.
The cost for these cookies may be slightly higher than the non-vegan version because there is a premium on Earth Balance and vegan chocolate chips. However, a box of Ener-G can make the equivalent of 112 eggs. So, the "egg" in this recipe cost about a penny.
[A note: Traditionally refined sugar was used in this recipe. Using other sugar will obviously increase the cost of the cookies.]
what is the egg substitute you speak of. I am somewhat interested. The cookies look amazing!
ReplyDeleteHere is a link to their website: Ener-G
ReplyDeleteI believe it is a potato powder. It is useful in baking, but should not be used as an egg substitute for things like scrambled eggs. I found it at Whole Foods.