Finally! Friday! A day I can get behind.
Don’t get me wrong, each day of the week has its own pros and cons. Except Monday, blegh to Monday. Anywho, I feel like Friday is the ultimate “It’s the weekend!” day. Everyone is talking about plans for the weekend and you have that feeling when you leave the office of ‘I’m not thinking about this place until that day that starts with M and rhymes with funday’. Fridays are for happy hours, chips and salsa eating marathons, and lots of cookies. These cookies specifically.
I already had gotten into the banana as an egg substitute situation in these chocolate chip cookies, but I wanted cookies that were no doubt about it, indulgent, lovely, and perfect for a staple cookie recipe. Enter my favorite new ingredient, date paste. I have explained it in a post in the past, but basically, date paste is dates boiled in water for 10 minutes or so and blended until smooth. Here is a post about a few ways to make the date paste. Alternativley, you can use a product called Sunsweet, that is basically the same as date paste, just made with prunes and fruit juices, rather than dates. Either way, the paste replaces the butter and fats that are normally a staple in basic cookies. It sounds insane, but trust me, it’s magic!
The other key those these is using Ener-G egg replacer, which can be tricky to find if you don’t have many health food stores around. But, it is available online and definetley worth ordering if you want more of a tender cookie. Alternatively, you could use a flax egg instead or use the trusty pureed banana instead. Also, use good chocolate, and lots of it. I adore the vegan chocolate chips from Whole Foods and always have them on hand. They worked beautifully in these cookies…or just you know, eating out of your hand.
I would also not recommend skipping the step of freezing the cookie dough. This step ensures the crust on the outside of the cookies when they are taken out of the oven, don’t be skipping that step!
Enough of me rambling about cookie ingredients, just make these! Bon weekend friends!Print
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup date paste (see above for instructions)
- 3 tablespoons almond milk
- 1/2 cup brown sugar (firmly packed)
- 6 tablespoons granulated sugar
- 1 egg’s worth of Ener-G egg replacer
- 1 teaspoon vanilla extract
- 1 3/4 cups vegan chocolate chips (add more if desired)
- Preheat oven to 350 degrees. Line 2 baking sheets with Silpat or lightly grease with non-stick spray. Set aside.
- In a medium bowl, sift together the flour, baking soda, and salt. My favorite method for sifting is using a whisk to lightly break up the flour and aerate the ingredients. Feel free to use a conventional sifter as well. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat together the date paste, brown sugar, and granulated sugar and almond milk on medium speed until smooth. Add in the Ener-G egg replacer and vanilla extract and beat until well blended. Slowly add in the dry ingredients and beat on low until just combined. Add in the chocolate chips and beat on low until distributed throughout.
- Drop the dough by tablespoons onto the baking sheet and freeze for at least 4 hours. This ensures that the edges get cooked when the cookies are baked, but the middle stays tender. After freezing, bake the cookies for 8-10 minutes, or until lightly browned. I would recommend underbaking these cookies, ensuring that they do not dry out.
- Remove from oven and let cool for at least 30 minutes, this gives them the nice crust and crunch we want on a chocolate chip cookie!
- Store in a sealed container at room temperature for up to a week.