Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies get their binding and a little sweetness from half a banana, so there is no egg or butter anywhere in the bowl. Shortening and margarine are creamed with brown sugar for a tender, chewy crumb. The recipe suggests whole wheat pastry flour, which adds a nutty depth without making the cookies heavy. Swap in nuts or dried fruit when you want a different batch.
Instructions
Heat the oven to 350°F (180°C).
Beat the shortening, margarine and brown sugar together in a mixer until the mixture is smooth and well combined.
Add the banana to the creamed mixture and mix it in.
Stir the baking powder, salt and flour together in a separate bowl. Add this to the wet mixture a little at a time, mixing as you go.
Fold in the chocolate chips until they are spread evenly through the dough.
Roll small portions of dough into balls and set them on a cookie sheet.
Bake for 10 to 11 minutes, until the cookies are slightly browned.
Make it personal.
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