Yesterday I promised to veganize a classic recipe we all know. Well what is more classic than Nestle Toll House Chocolate Chip Cookies? Most of us know how the should taste, right?
So I went to the store and hid in an aisle while taking a picture of this recipe with my phone. Then I came home and put my veganizing skills to the test.
|My discreet efforts to take the picture in a grocery store|
My choice of egg replacer was chickpea flour. Unlike bananas, apple sauce, or flax seeds, chickpea flour is virtually tasteless. Additionally it’s much lighter so it won’t compromise the cookie’s ability to rise. (There certainly are recipes where these other choices are preferable, but we can get into that later.) However chickpea flour does not work as a leavener itself and therefore I also added 1/2 teaspoon baking powder for each egg I was replacing (1 teaspoon total).
Eggs are about a 1/4 cup liquid each so I needed 1/2 cup of the chickpea flour/water mixture (1:1 ratio). This measures out to be 3 Tablespoons of chickpea flour and water (each) per egg.
okay, to the recipe….
Nestle Tollhouse Chocolate Chip Cookie – Veganized
2 1/4 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup non-hydrogenated margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/4 cup + 2 Tbsp chickpea flour
1/4 cup + 2 Tbsp water
2 cups chocolate chips
1 cup chopped nuts
Preheat oven to 375 degrees F
Blend together the chickpea flour and water in a food processor or blender until thick and creamy. Set aside.
Combine flour, salt, baking soda, and powder.
In a separate bowl cream together margarine and sugars until light and fluffy. While blending, slowly add the chickpea mixture until fully incorporated. Add the dry ingredients and blend together. Be careful not to over-mix.
Add chocolate chips and nuts (I used pecans) and fold in by hand.
Drop heaping tablespoons onto cookie sheet. It works best if the sheet is covered by wax paper or a silpat. If you have neither, lightly oil the pan and your cookies will be just fine.
Cook for 9-11 minutes, until golden around the edges.
Pull the out and allow them to cool.
Let’s do a visual comparison…
These cookies were just how I remembered them. A little crisp on the outside with a soft, gooey, buttery inside. I would have to say, success.
*Chickpea flour, in it’s raw form, has a fairly strong, fairly bad taste.When baked, you won’t notice it at all, I promise. However if you are a cookie dough snacker I would suggest switching out the flour for ground flax seeds or commercial egg replacer.
*If you have any questions regarding specific recipes or any suggestions of foods I should try here on my blog, leave a comment. Together we will veganize!
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