So I must finally admit something; I am a vegan! And I really can't believe it took me this long to post a recipe, blurb, or anything about that part of me. I try not to be a very soap-boxy vegan, but when much of my daily thought is revolved around a concern or heightened consciousness about what I eat, it is hard not for me to fall under a "fundamentalist" category once and awhile. This just being one negative aspect about being a vegan, besides the elimination of nutella or blue box mac and cheese from my diet. But I really do love this lifestyle choice. I could go on and on about this, but I will let my blog speak for myself.
My mother is a big cookie baker. And once I turned vegan I knew I was going to have to find a recipe that would satisfy those cravings my mom left resonating in my palate. If I had to choose my favorite vegan recipe, it will probably have to be these chocolate chip cookies. The secret ingredient to this cookie is the banana. When baking vegan, bananas tend to act as the egg for the binding process. One half of a banana equals one egg. The small hint of the banana with the chocolate chips creates a really balanced flavor that keeps these cookies flying out of my cookie jar faster than they go stale. I have tried so many recipes, but none have both an equal gooey and crispy factor like these. I will even go as far to say that these maybe the best cookies I have ever tasted.
The Best Vegan Chocolate Chip Cookies Ever
1 ripe banana
3/4 cup vegan margarine
2/3 cup brown sugar
2/3 cup white sugar
1 1/2 teaspoons vanilla
2 cups unbleached flour
1 teaspoons baking soda
1/2 teaspoon salt
chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, mash the ripe banana. Then add softened vegan margarine, both sugars, vanilla, and combine. I recommend using an electric mixer, to really cream the sugars, butter, and banana together. It will make for a fluffier cookie. Once combined, add the flour, baking soda, salt and mix. You should have a mixture resembling cookie batter at this point, but do not forget the most important part. The Chocolate Chip. It is the title of the cookie after all. Many recipes have a specific amount of chips one should add, but I say add to your hearts content. Place spoonfuls of the cookie batter onto an ungreased cookie sheet, and bake for about 9 minutes. Let cool and then share (especially with me)!
Disclaimer: Depending on the size and ripeness of the banana, and how strict you are with your measurements (I tend to be pretty liberal), these cookies can sometimes vary in texture. But if you know how a cookie works, you should end up with the cookie you want. The more sugar you add, the crunchier and flatter the final product will be. If you like a cakier cookie add more flour. I like my cookies somewhere in between these two textures, so I found this ratio of sugar:butter:flour to work he best.
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