Friday, January 24, 2014

Skillet Chocolate Chip Cookie

Since I’m not a big sweet eater but like to occasionally make treats for Kevin, I look for recipes that I can easily cut back on the sugar.  I cut this back by half and it is still very sweet.  I really like to add nuts to cut the sugar as well and to give cookies a nice crunch.

Skillet Chocolate Chip Cookie
Adapted from magazine recipe

6            tablespoons vegan butter, room temperature
1/4         cup brown sugar
1/4         cup evaporated cane sugar
1            egg replacer (I used Ener-G Replacer- in a box) can find at Whole Foods
1            teaspoon vanilla extract
1            cup whole wheat pastry flour (can use white as in original recipe)
1/2         teaspoon baking soda
1/2         teaspoon coarse salt
1            cup vegan chocolate chips
1            cup chopped walnuts  (optional)

Preheat oven to 350 degrees.  In a large bowl, combine butter and sugars with a wooden spoon.  Stir in egg replacer and vanilla.  Stir in flour, baking soda, and salt.  Stir in chips and walnuts.  Transfer to a 10” cast-iron skillet.  Press into pan if mixture doesn’t spread easily.

Bake until cookie is golden brown and just set in the center.  18-20 minutes.  Let cool 5 minutes.

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