Tracey Martin is a Sustainable Lifestyle Leader and author and has been a certified Transformational Life Coach as well as health, life and wellness advisor for more than 25 years. Tracey’s mission is simple, to protect our natural resources, planet, and our most precious resource: humankind. She is sharing her knowledge with us in this weekly column and this week Tracey shares with us some vegan substitutes for baking your favorite recipes in the kitchen.
When we decide to create healthier/vegan food habits the first thing that we feel we need to let go of is our baked goods or yummy chocolate chip cookies. But you don’t have to. Here are 3 great “fakes” in the kitchen that will keep those recipes alive.
When it comes to chocolate chips. Taste and texture is everything. Enjoy Life! brand chocolate chips are dairy free, soy free, gluten free and non-gmo. A little bonus, we keep these is a jar in the pantry to add to our trail mix on those days that call for a little extra chocolate.
Next up is the buttery taste needed for some recipes. Earth Balance really delivers. Buy in the stick for baking purposes. You will not miss the real butter at all. The best part, no animals were harmed in the baking of your cookies. You will feel lighter too! Vegan, soy free, gluten free and non-gmo
Finally, the egg replacement. A couple ideas here. You can use applesauce where eggs are called for. Another great tip. Mix 2TBS ground flax seeds and 4TBS of water to make approx.2 “eggs”. for a recipe. This measurement is not exact.
After all this talk, I think I should include the recipe.
Note: this recipe doesn’t use egg replacer.
Chewy Chocolate Chip Cookies
1 cup (8 oz. or 2 sticks) of earth balance vegan butter – softened
1/2 c organic brown sugar
1/2 c organic sugar
1/4 c organic unsweetened almond milk
1tsp organic vanilla extract
2 1/2c organic flour – you can use gluten free as well
1/2 tsp pink salt
1 tsp organic baking soda
12 oz. of enjoy life chocolate chips
-Pre heat over to 350F.
-In a large mixing bowl, cream the softened vegan butter and both sugars until light and fluffy.
-Add almond milk and vanilla. Mix well.
-Add the flour, salt, and baking soda. Mix until the dough is formed.
-Stir in chocolate chips
-Scoop dough onto a baking sheet lined with parchment paper. Flatten the dough slightly.
-Bake in the oven for 8-10 minutes until the edges of the cookie are becoming golden brown.
-Remove the cookies off the baking sheet and let cool on a wire rack.
ENJOY!! There is just something about a kitchen smelling like fresh baked cookies. Just because you are vegan, you shouldn’t have to give up life’s little pleasures.
Over the next couple months I will be sharing lots of recipes and ideas for the up coming holiday season!
If you have comments or questions you would like to see addressed in this column, please send them to firstname.lastname@example.org.
For a private one on one with Tracey text 602.568.4124.