I spent years trying to find a decent vegan chocolate chip cookie recipe. Honestly, I find most of them to be terrible. I finally found one that was decent and then modified it to perfection. The dough is delicious and safe without eggs and if you can wait till baked, which will be difficult, the reward is worth the wait. What you will need:
1 cup sugar
1/3 cup butter flavored non-hydrogenated vegan shortening
1/2 tsp vanilla
1/4 tsp almond extract
1/2 cup soy milk
1 cup unbleached flour
3/4 cup white whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 and 1/2 tsp baking powder
1/4 tsp cinnamon
3/4 cup semi-sweet chocolate chips
Using a fork, mash the shortening into the sugar until the sugar appears damp. Using a mixer, mix in the soy milk, vanilla, and almond extract. The mixture will look like you did something wrong because things will not mix together well. This is okay, just make sure you have mixed in a bunch of air and everything is well combined. Using a fine strainer, strain in the dry ingredients beginning with the flour. Use the mixer to combine everything well. Stir in the chocolate chips. Cover the bowl and chill overnight. Unless you can’t help yourself and must eat as dough (which happens). By chilling the dough, the baked cookies will actually look like cookies instead of melted lumps.
The next day, preheat the oven to 375. Scoop spoonfuls onto a cookie sheet. Leave one to two inches between cookies because they will grow when baking. Baking time depends on how big the cookies are. Start with about 12 minutes and check if the bottoms are already golden. If so, the cookies are done. If not, bake another three to five minutes. The cookies may look moist in the middle and that is okay, it means they will be soft once cooled. Yummy!
I have been know to make the dough and then bake just a few cookies each day for a treat.