Last year, we had a massive snowstorm and my friend Caroline came over and we baked all day and watched Roman Holiday. Now whenever its too yucky to go out and you have to stay home and bake, I think of it as a Roman Holiday. Today I’m trying these Vegan Chocolate Chip Cookies from HERE. You should too.
Ingredients (use vegan versions):
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon salt
3/4 cup non-dairy margarine (I use Earth Balance)
1/2 cup light brown sugar
1/2 cup granulated sugar (I use vanilla-infused granulated sugar)
1/2 vanilla bean
1/4 cup plain unsweetened yogurt
1 teaspoon vanilla extract
2 cups chocolate chips
1. Preheat the oven to 300 degrees F. Line a cookie sheet with parchment paper.
2. In a bowl, combine whole wheat flour, all-purpose flour, and salt.
3. In another bowl, cream together non-dairy margarine, brown sugar, and white sugar with a fork. Scrape and add the contents of your vanilla bean. Mix in non-dairy yogurt and vanilla extract until incorporated (save the leathery outside of the vanilla bean to make your own vanilla sugar!).
4. Mix in the flour and chocolate chips. Roll the dough into ping-pong sized balls and bake for 18 to 20 minutes. Allow to cool on cookie sheet. This dough can also be rolled and frozen to cut later!
xposted to my blog (http://neuroticvegan.blogspot.com/).