Kelly Rudnicki - CELEBRITY RECIPE August 17th, 2011!

Vegan Chocolate Chip Cookies

by Kelly Rudnicki

 

2/3 c. vegan shortening (Spectrum, Earth Balance)

1/2 c. granulated sugar

1/2 c. brown sugar

1 tsp. vanilla extract

1/4 c. unsweetened applesauce

1 3/4 c. unbleached all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. vegan chocolate chips

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In the bowl of a mixer fitted with the paddle attachment, combine the shortening, sugars, vanilla and applesauce, until creamy. In a separate medium bowl, combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and stir until throughly mixed. Stir in chocolate chips with a rubber spatula.

Use a cookie scooper to evenly place balls of batter onto prepared cookie sheets, one inch apart. Bake for 12-15 minutes or until lightly browned. Cool slightly on cookie sheet and serve!

Kelly's Book:  Vegan Baking Classics 

Kelly's Website: www.foodallergymama.com

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