Monday, March 24, 2008

Mrs. Fields Chocolate Chip Cookies, Vegan Style

I came across the recipe for Mrs. Fields Chocolate Chip Cookies from Top Secret Recipes a while ago. The cookies - once veganized - are wonderful.

Here's my vegan version of the recipe:

1 cup softened organic margarine (I use Earth Balance Whipped Spread)
1/2 cup organic evaporated cane juice
1 1/2 cups organic packed brown sugar
Equivalent of 4 eggs (Egg Replacer)
2 1/2 teaspoons organic vanilla extract
2 1/2 cups organic whole wheat pastry flour (sifted)
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon aluminum-free baking soda
18 ounces organic semisweet chocolate chips (I use Sunspire)

You can access the recipe for instructions here.

Update: Rather using both of your hands to roll the dough into golf-sized balls, I highly suggest using a spoon in one hand to dig out some dough and the other to help place it onto the cookie sheet. This is far less messy and much easier as the dough is very sticky.

The recipe makes two dozen awesome vegan cookies. They're so moist and chewy!

Give it a try and let me know what you think. Everyone who tries my cookies loves them (even non-vegans). I'm bringing some to my work meeting today for my coworkers.


Happy Herbivore! said...

those look so good! (and awesome job using whipped - it has less fat)

and yes it is sunny(and hot) in LA already... the kids and I've been laying out by the pool all morning while our bean burgers baked...

Jennifer said...

I love that you used whole wheat pastry flour.

These look so good, can I have one? :-)

Anonymous said...

One of the best things of being a vegan is that you don't get to miss out on cookies!

Paulina said...

I wish I'd have seen this recipe sooner because I just now finished making the dough for the chocolate chip cookies I'll bring to school tomorrow (I used Dreena's recipe).

vko said...

Those look pretty damn tasty- I used to love me some Mrs. Field's way back when...

Billy said...

I always use whole wheat. I avoid refined products, although I'm bad about eating them sometimes now that I live in Seattle. Whole grains aren't as big here as they were in DC, which is odd.

Anyway, I love modifying recipes to make them whole grain and organic.

They're like Mrs. Field's, but better.

Let me know if you decide to make them.

VeggieGirl said...

EXCELLENT work on veganizing this classic chocolate chip recipe - looks and sounds heavenly!

ChocolateCoveredVegan said...

When you say "bringing some to my coworkers" what you MEAN is "bringing some to chocolate-covered vegan," right???

Vegan_Noodle said...

Can you make somefor me? I'm feeling a bit lazy...

I used to love tollhouse cookies, so this post is getting bookmarked and made next time I have a hnkering for som warm gooey chocolate chip cookies.

Oh, and I will be at vegfest on saturday, since our flight leaves at noon on sunday. Wish I could go sunday though cuz I would've liked to see bryanna's dessert demo. Let me know how it goes if you see it!

LizzyQ ~ Vegan Mother said...

yummy vegan cookies with whole wheat flour? These I've got to try!

Veg-a-Nut said...

Oh my do those look fantastic. I will be using this recipe for sure! Thanks so much for sharing!

Happy Herbivore! said...

I'm making these today!

Lily Girl said...

Those look delicious! I was wondering if you always use Earth Balanced whipped when you bake? I've noticed when I use it my batter tends to be a touch too dry. I believe that is because they've whipped air in so when it melts it actually amounts to less than the recipe requires. As a result, I've started keeping regular Earth Balance around just for baking. Has anyone else run into this issue?

Billy said...

Hi Lily Girl,

I always use Earth Balance Whipped, as it's organic and I'm a real stickler with organic ingredients.

I haven't had that problem. My baked goods come out very nicely.

Gina said...

thanks for the wonderful vegan adaptation. my cookies were delicious, however turned out very flat. i was wondering if you had any idea why that would have happened or what i can to do to fix that. thanks.

Billy said...

Hi Gina,

That's great that you made my cookies. Thanks!

The only things I can think of to explain why your cookies turned out flat:

- didn't use the right amount of baking soda / baking powder
- didn't cook for the right length of time (9-10 min)
- owen wasn't set to the right temperature

I think the most likely candidate - as long as you remembered the baking soda and powder - is the temperature of your oven. Do you use a thermometer? Just because you set the dial to a certain temperature doesn't mean it's going to be that temperature. A lot of ovens - especially older ones - are off.

Let me know how it goes if you try again.

Gina said...

i made these cookies again and BINGO you were right on the head with the temp of my oven. it's an oldie so using a thermometer was necessary. thanks. cookies turned out amazing and were a huge hit with everyone.
thanks for making me look like i know how to cook :P