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:
- Double chocolate vegan cookies
- Classic oatmeal raisin cookies
- Vegan lemon sugar cookies
- Easy pumpkin cake mix cookies
- More vegan cookie recipes
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.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|