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I’m a believer in vegan baked goods

December 10th, 2008 · 7 Comments · burgerbaroness, cookies, vegan

I am not the baker of the FWTS duo. I prefer braising over baking. I don’t often work from a recipe. I can follow a recipe but I prefer to pull together ingredients that I think will taste good together and then cook them in a way I enjoy. This is not possible with baking. Baking is a science and I am terrible at science. One thing that I feel a little comfortable with baking are drop cookies so if I offer any post on baked goods, they will most likely be for drop cookies.

A week or so ago a coworker brought in some chocolate chip cookies for the birthday’s of our two NE’s* in the department. These cookies were incredible. They were crunchy on the outside but then super soft on the inside. Also the chocolate chip/cookie ratio was perfect. I was even more awestruck that these cookies were in fact….VEGAN! I have nothing against vegans, some of my very favorite people are vegan. I am just always amazed when I tasted delicious baked goods without precious butter. I will no longer be surprised though by delicious vegan baked goods because I am believer in them because of this cookie. I luckily own the cookbook from which the cookie came from so I can share it with you.


Vegan with a Vengeance by Isa Chandra Moskowitz

Chocolate chip cookies


  • 1 cup margarine, at room temp
  • 1 1/4 cups sugar
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (or vegan carob chips)


  1. Preheat the oven to 350 degrees F.
  2. Cream the margarine and sugar with a hand mixer until fluffy. Add the molasses and vanilla and incorporate. Add the dry ingredients to this mixture and mix until a dough forms. Fold the chocolate chips into the dough.
  3. Roll dough into 1 inch balls or drop by tablespoons onto ungreased cookie sheets. Bake for 8 to 10 minutes until mildly browned. Allow the cookies to cool on the baking sheets for 5 minutes. Then transfer to cooling racks.

I had one little problem with this recipe. I used my Kitchen Aid stand mixer and the dough came out really crumbly. So crumbly that I was unable to roll them into balls. I panicked for a little but then just added a little bit of water and that did the trick. I later asked the coworker, who had made them before, why this was and she said I needed to mix it by hand. Now I know.

*We have two people in our department with the initials NE and their birthdays are a day or so apart.

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