Can we agree that the chocolate chip cookie is one of the greatest culinary innovations ever to be created? Is that too much?
Ingredients
Wet Ingredients
- 1 tablespoon egg replacer (Bob's Red Mill recommended)
- 3 tablespoons water
- 1/3 Cup Take Two Chef's Blend Barleymilk (can sub for Vanilla or Unsweetened Original)
- 1 cup vegan butter, room temperature
- 1 cup brown sugar, packed
- 3/4 cup granulated cane sugar
- 3 teaspoons vanilla extract
Dry Ingredients
- 2 cups all purpose or whole wheat flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 1/2 cups rolled oats (Bob's Red Mill recommended)
- 1 1/4 cup dark chocolate chunks
Cooking Instructions
-
Step 1
Preheat oven to 350 degrees. Prepare two nonstick baking sheets.
-
Step 2
In a small bowl mix together the egg replacer and water. Set aside for 2-5 minutes to thicken into jelly-like paste.
-
Step 3
In a medium mixing bowl mix together butter and sugars with a mixer for 1-3 minutes then add in vegan egg replacer mixture, Take Two Barleymilk and vanilla extract until smooth.
-
Step 4
Combine dry ingredients (flour, baking soda, baking powder, cinnamon and salt) into a large mixing bowl.
-
Step 5
Fold wet ingredients into dry ingredients until covered well. Add in rolled oats and chocolate chunks a little at a time stirring in between to evenly distribute.
-
Step 6
Scoop or roll dough into 1-2 tablespoon sized balls and space evenly 1-2 inches apart to allow room for expansion.
-
Step 7
Bake for approximately 10 minutes for soft cookies and 12 minutes for crispier chewier cookies. Should be light golden in color. Once out of oven immediately use a spatula to place on cooling rack. Can be stored in a sealed container for 3-5 days or longer if frozen.
