Yesterday afternoon, I was inspired to bake cookies for the freshman class I help teach because it was the second to last class that day. I started off thinking "chocolate chip cookies," and I probably should have stopped there in the interest of accommodating their teenaged palates. But, as I am wont to do, I had to get fancy.
The students ended up inhaling the cookies, so the subtle citrus aroma was probably wasted on them. These do make a tasty and slightly more sophisticated alternative to chocolate chip cookies, though, if you want to impress your grown-up friends. They're soft and chewy and chocolatey and orangey and kind of addicting.
Citrus-Macadamia Double Chocolate Cookies
1 1/2 teaspoons egg replacer (see note)
2 tablespoons water
3/4 cup Earth Balance, softened (I like using the sticks, because they are easy to measure)
1/2 cup brown sugar, packed
1/2 cup granulated sugar (I use evaporated cane juice)
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon orange zest
1 1/2 cups flour
1/4 cup unsweetened cocoa (go for the good stuff)
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non-dairy chocolate chips
3/4 cup macadamia nuts, halved or roughly chopped
- Preheat oven to 350ºF. Line cookie sheets with parchment paper.
- Whisk the egg replacer and water together until it is thick and creamy.
- In a large bowl, cream together the Earth Balance and sugars until fluffy.
- Add the egg replacer mixture, extracts, and zest, and stir to combine.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt.
- Using a rubber spatula, stir the flour mixture into the Earth Balance mixture until just completely combined. Then, add the chocolate chips and nuts.
- Drop rounded tablespoons onto the cookie sheets with 2-3" between each cookie to leave room for spreading during baking.
- Bake for 10-12 minutes. Remove when they look firmed up around the edges. Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Makes about four dozen little cookies.
Note: You can find egg replacer at most grocery stores. It is a potato-based thickener that is inexpensive, flavorless, easy to use, and essential to vegan baking your way into all your friends' hearts.