The words "beautiful" and "translucent" were way overused in the cooking DVD "Vegetarian Cooking with Compassionate Cooks" starring chefs Colleen Patrick-Goudreau and Alka Chandna. And Patrick-Goudreau gushing over grains and seeds, specifically quinoa, was a little over the top. But the best part (outside of the meals all looking delicious) of the DVD was the plug for Ener-G egg replacements during the chocolate chip cookies segment.
Their version was worth reaching through the TV screen to grab one. Flaxseed is an additional alternative to not using eggs with food products, but there is a bit of a seedy taste when using flaxseed for desserts. I wanted to test out how well Ener-G worked to take on the characteristics of eggs. The product does a fine job of mirroring the purpose of real eggs.
My dark chocolate chip cookie recipe is different than the DVD cooks. I combined some of the ingredients for vegan whip cream on the back of the Ener-G egg replacement box with the chocolate chip cookie recipe on the back of the vanilla extract box and tweaked the amount of fat. Use either Patrick-Goudreau and Chandna's version or mine for a nondairy alternative to chocolate chip cookies. Enjoy!
Serving Size: 22 large cookies (3.5 inches) or 44 medium cookies (2 inches)
Nutrition Information (vegetarian version per extra large dark chocolate chip cookie): 9 grams fat; 2 grams protein; 31 carbohydrates; 1 gram dietary fiber (204 calories)
Nutrition Information (homemade dairy extra large chocolate chip cookie): 13 grams fat; 3 grams protein; 26 carbohydrates; 1 gram dietary fiber (220 calories)
Nutrition Information (store bought extra large chocolate chip cookie): 9 grams fat; 2 grams protein; 26 grams carbohydrates; 1 gram dietary fiber (190 calories)
Weight Watchers members: 1 extra large dark chocolate chip cookie (Note: Average points for each cookie, according to USDA's SuperTracker statistics, are 6 points per homemade chocolate chip dairy cookie and 5 points per store bought dairy chocolate chip cookie. Vegetarian dark chocolate chip cookies are 6 points.)
1/4 cup of Ener-G Egg Replacer
1 tablespoon of vanilla extract
1 1/4 cup Silk soy milk*
Pinch of Morton's light salt
3/4 cup of sugar
3/4 cup of brown sugar
1 cup of Country Crock vegetable oil spread
2/3 cup of flour
1 teaspoon of baking soda
1 cup of Nestle Toll House dark chocolate morsels
1. Melt the Country Crock's Original Shedd's Spread in a pot on the stove.
2. Mix all ingredients together in a bowl. Blend well for 3 to 4 minutes.
4. Spray baking pan(s) with nonstick spray.
5. Take a full tablespoon and dip each cookie onto the pan(s). Make sure to spread them out because larger cookies tend to creep up on each other.
5. Bake in the oven at 375 degrees for 8 to 11 minutes.
6. Let cool.
* Silk soy milk does not have to be used. The original directions for the cookies required 2 cups of butter. I chose soy milk to tone down the amount of fat. However, the cookies are a bit thicker without butter or margarine to soften them up. The texture of the cookies this way resembles muffins.
Follow Shamontiel on Pinterest for all of her latest Chicago vegetarian entries, or subscribe to her Chicago Vegetarian channel at the top of this page. Also, follow her "Diet & Exercise" and "Vegetarian World" Pinterest boards.
Follow Shamontiel on Pinterest for all of her latest Chicago nutrition and fitness entries, or subscribe to her Chicago Diet and Exercise channel at the top of this page. Also, follow her @BlackHealthNews.