I take my cookies pretty damn seriously. They have to be soft, big and delicious.
As a youngster, I LOVED Betty Crocker cookies, but as a vegan, Mrs. C’s cookies are now off the menu. Sure, there are lots of vegan cookie recipes out there, but I don’t want my cookies to taste vegan. I don’t want whole wheat and flax shit in my cookie. I want my treats to taste like rainbows and sunshine dunked in chocolate. So, I’ve veganized Betty Crocker’s timeless chocolate chip cookie recipe. Enjoy.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup vegan butter, like Earth Balance
- 1 teaspoon vanilla
- 1/2 very ripe banana, mashed well
- 2 3/4 flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chopped walnuts (optional)
- 1 cup vegan chocolate chips (Ghirardelli semi-sweet is my fav, but they do share equipment with products that have milk fat or powder)
- Heat oven to 375ºF.
- Mix sugars, butter, vanilla and banana, then stir in baking soda, salt and flour about 1/2 cup at a time (dough will be tough)
- Stir in nuts and chocolate chips
- Roll dough into one inch balls and place about 2 inches apart onto ungreased cookie sheet
- Bake 8 to 10 minutes or until light brown
- Eat for breakfast with coffee
- Bake when you’re home alone so no one knows you baked and you can horde the cookies for several days
- If your cookies turn out too flat, add more flour next time
- Pretend they are healthy and will never make you gain weight, because they’re made with bananas