Chocolate chip cookies are the favorite for many, for their delicious taste and softness but those who have transformed to vegan food, find it difficult to sacrifice the taste of cookies. It is not hard to make vegan cookies but the common notion is that vegan cookies tend to be a little harder and flat as they do not contain egg, which is mainly responsible for making the cookies fluffy.
True, egg plays a prominent role in giving softness to the cookies and binding the ingredients together and acts as a leavening agent but there are numerous egg- substitutes available in the shops to offer the chance of making delicious vegan chocolate cookies. Ener G powdered egg re-placer is one such egg substitute, which is purely vegan and can be purchased online or in retail stores.
Banana also gives softness to the cookie and it is found that half a banana is equal to one egg. Apple sauce can also be used instead of egg, in which case, a little amount of sugar has to be reduced since apple sauce offer more sweetness to the cookie. If apple and banana are not your choice, you may also add a quarter cup of silken tofu with the liquid portion to add softness and make it fluffy.
Another good substitute for egg is to take one tablespoon of cornstarch and a small pinch of baking powder to mix with two tablespoons of water. This is equivalent to adding one egg and therefore, gives softness to the cookie. Another tip to make the vegan cookie softer is to make them in advance, preferably one or two days before you serve them because they tend to get softer in a day or two. It is crucial to store them in an air tight container to retain their flavor.
Since milk is also not hundred percent vegans, a good substitute for milk would be soy milk, rice milk or any other milk substitute. It is better to get unflavored milk lest it changes the flavor of the chocolate chip cookie. When all the ingredients are mixed together, a good idea would be to chill the dough for 30 minutes before baking, to make the cookies fluffy and light.