|Nutritional Guidelines (per serving)|
Vegan chocolate chip bacon cookies. Wait, what? Yes, that's right. Bacon chocolate chip cookies - veganized and made with vegetarian bacon substitute and egg substitute to keep them completely egg-free, dairy-free and meat-free. If your mouth isn't already watering, it should be. Just look at those little buggers. Aren't they the most beautiful thing you've ever seen?
Skeptical about veggie-bacon chocolate chip cookies? Don't be. They're ah-MAY-zing! Of course, if you're concerned about health, well, they might not be the best choice, especially since I really do recommend following the instructions exactly, and that includes quite a bit of salt. Throw away your scale (or set out your trainers for an early morning run tomorrow!) and enjoy these cookies!
- 4 strips vegetarian bacon
- Dash salt (coarse sea salt)
- 1 teaspoon olive oil (or cooking spray if using a non-stick pan)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan margarine, at room temperature (I like Earth Balance brand)
- 3/4 cup sugar
- 3/4 cup gently packed brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Egg Replacer (or amount needed for 2 eggs, prepared according to package instructions, I like Ener-G brand)
- 1 1/2 cups vegan chocolate chips
First, prepare the vegetarian bacon. If you're using frozen bacon, allow it to thaw, then chop into pieces about 1 cm squared. If you cut it after you cook it, it'll be crumbly. Not a big problem, as the non-uniform sized pieces will just make the cookies that much more interesting.
Heat up a skillet and either spray it with non-stick spray or coat it well with olive oil. Heat the vegetarian bacon until just lightly crispy; about 3-4 minutes, tossing to cook on both sides. While the vegetarian bacon is cooking, give it a light dusting of a quality sea salt, preferably a coarse-grain. Be careful not to overcook.
Next, prepare your cookie dough. Combine the dry ingredients, that is, the flour, baking soda and salt in a small bowl.
In a separate large bowl (or in a standing mixer), beat together the vegan margarine, regular sugar, brown sugar and vanilla until well combined. Mixture should be light and a bit fluffy. Add in prepared egg replacer, then slowly incorporate the dry ingredients.
Stir in chocolate chips, adding more or less depending on how you like your chocolate chip cookies.
Ready to make some serious cookies now? Pre-heat the oven to 375 degrees.
Gently fold about 3/4 of the prepared vegetarian bacon into the cookie dough mix.
Spoon cookie dough onto baking sheets by generous tablespoonful. Gently press remaining vegetarian bacon on top top of cookie dough. Sprinkle each cookie with a bit of extra sea salt.
Bake in pre-heated oven for about 10 minutes.
Call up all your vegan friends and share some amazing cookies with them!
Here's a few more amazing vegan cookie recipes to try:
If you like using vegetarian bacon, you might also want to try out this vegan version of a twice-baked potato with vegetarian bacon, topped off with vegan cheese.