Hi, POP Family!
Below is a recipe that my friend Saryta Rodriguez of Brave New Publishing, created.
A note from Saryta:
This recipe should make about 30 small cookies OR 15-20 large ones.
I like my food to really kick me in the mouth, so I replaced water with amaretto in this recipe for a sweet, almond-y, boozy bite 🙂 ”
Saryta’s Vegan Amaretto Chocolate Chip Cookies
1 c all-purpose flour
1/2 T or about 1 t of cornstarch or arrowroot powder, if ya got it. This was in Chloe’s original recipe; but, honestly, I NEVER use it–and these cookies seem to do just fine without it!
1/2 t baking soda
About 1/4 or 1/2 t salt (a sizable pinch)
1/2 c vegan margarine, softened (I use Earth Balance)
1/2 c brown sugar (or slightly less, depending on your palate/diet). I use Wholesome.
1/2 c vegan white sugar (or slightly less, depending on your palate/diet). I use Wholesome.
About 1/8 c of amaretto (fill a 1/4 c measuring cup halfway)
***Please note that Lazzaroni brand amaretto is NOT vegan! I typically use Disaronno.
1/2 T or about 1 t vanilla extract
About 3/4 c vegan chocolate chips (I use Enjoy Life)
Optional: Pecans, walnuts, almonds, or any other cookie-friendly nut ya like!
1- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or lightly grease them with canola oil.
2- In a medium bowl, whisk together all dry ingredients (everything up to SALT). Set aside.
3- To soften the margarine, microwave it or heat it in a pan for about 15-20 seconds. Margarine does NOT have to be melted/liquified.
4- In a larger bowl, using a stand or hand mixer, beat wet ingredients (everything between MARGARINE and VANILLA EXTRACT) until fluffy.
5- Slowly incorporate dry mixture into wet mixture.
6- Once dry and wet mixtures are incorporated in the larger bowl, add chocolate (and nuts if you’re using them) and fold them in so that they are as evenly distributed as possible. You can always make adjustments by hand when creating the cookies.
7- Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches of space between each so that the cookies don’t melt together.
8- Bake for 10 to 12 minutes, or until the edges are golden brown. Remove from oven.
9- Let cool on the pan for about 10 minutes. When they’re cool enough, dig in!