|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 dozen (18 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||13%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vegan chocolate chip bacon cookies. Wait, what? Yes, that's right! Bacon chocolate chip cookies—veganized with bacon and egg substitutes to keep them completely egg, dairy, and meat-free—are a heavenly snack for all. If your mouth isn't already watering, it should be.
Skeptical about veggie-bacon chocolate chip cookies? Don't be. They're amazing. Of course, if you're concerned about health, well, they might not be the best choice, since it includes quite a bit of salt. Looking for an indulgence? Throw away your scale (or set out your trainers for an early morning run tomorrow!) and enjoy a few of these treats.
- 4 strips vegetarian bacon
- Dash of 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 (room temperature)
- 3/4 cup sugar
- 3/4 cup brown sugar (gently packed)
- 1 teaspoon vanilla extract
- 1 tablespoon Egg Replacer (or amount needed for 2 eggs, according to package instructions)
- 1 1/2 cups vegan chocolate chips
Note: while there are multiple steps to this recipe, these cookies are broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Vegetarian Bacon
Gather the ingredients and preheat the oven to 375 F.
If you're using frozen bacon, allow it to thaw, then chop into pieces about 1 centimeter squares. If you cut it after you cook the strips, they'll be crumbly, which isn't an issue.
Heat up a skillet and either spray it with non-stick spray or coat it well with olive oil. Cook the vegetarian bacon until just lightly crispy, about 3 to 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.
Make the Cookie Dough
Combine the baking soda, flour, and salt in a small bowl.
In a separate large bowl (or in a standing mixer), beat together the vegan margarine, both sugars, and vanilla until well combined. The mixture should be light and a bit fluffy.
Add in prepared egg replacer.
Slowly incorporate the dry ingredients.
Stir in the chocolate chips, adding more or less depending on how much you like in your cookies.
Gently fold about 3/4 of the prepared vegetarian bacon into the cookie dough mix.
Spoon the cookie dough onto baking sheets by the generous tablespoonful.
Gently press remaining vegetarian bacon on top of each cookie.
Sprinkle each one with a bit of extra sea salt and bake for about 10 minutes.
Serve and enjoy!