I actually wanted to post this tomorrow morning but was so excited I couldn’t wait. Because I made this:
I am not vegan. But if you take a look at my baked goods on my recipes page, you’ll notice that they are practically all vegan. This is actually due to the fact that I was vegan for a little more than 2 weeks before being vegetarian (I went from eating meat to vegan to vegetarian).
I didn’t really find being vegan hard. Until Diran came back from his trip in Europe. I wanted ice cream too :P. I’ve never been that big a fan of meat but I do admit being in love with dairy. Greek yogurt, ice cream, cheese… yummy yummy :).
All that to explain why I mostly bake vegan. Mostly, I love it.
So, back to the dough balls.
They were actually pretty easy to make vegan!!
- 1 1/2 cups all purpose flour
- 1/4 tsp fine sea salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup brown sugar
- 1 tbsp unrefined cane sugar
- 6 tbsp Earth Balance buttery spread
- 1/4 cup unsweetened applesauce
- 1/2 tsp pure vanilla extract
- 1/2 cup dairy free chocolate chips
Directions: In a bowl, whisk flour, salt, baking powder & baking soda. In a second bowl, mix sugars and earth balance with a hand mixer until creamy. Add applesauce and vanilla and mix with a spoon. Add dry to wet ingredients and mix with a spoon, or with your hands if necessary, until just combined. Fold in chocolate chips (I used my hands for that too).
Place dough in the fridge for at least 20 minutes.
Preheat oven to 350°F and line baking sheet with parchment paper. Make balls of dough of approximately 1 1/2 tbsp and place on baking sheet.
Bake for 10-12 minutes (they should be golden under). Let cool on baking sheet for at least 5 minutes.
Makes 10 cookie dough balls.
They really do taste like cookie dough, only better.
My description would be… warm, gooey, melty chocolate chip cookie dough.
I have a great recipe to share with you tomorrow.
If I don’t it is because I am dead of a cookie dough ball overdose.