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Let me start off by saying, I am not a vegan, but did try a stint at it when I lived back in Denver. I proudly accomplished 40 days of eating completely animal free, and this was back in 2009 when very few (and I mean few) restaurants in the city accommodated a completely plant based diet. That being said, I AM a big fan of chocolate chip cookies.

I have been a vegetarian for around 3 years but moreover am just a foodie who leans towards the healthily alternative. So much to my excitement I found Eat Pastry at my local Whole Foods. Added bonus: they are made right here in California. San Diego to be exact.

From their website: All ingredients are 100% Vegan, not having come in contact with any animal ingredients. Our cookie dough contains Organic and Fair Trade Sugar (Evaporated Cane Juice), Select Organic Ingredients *see in ingredient lists below, and Peanut Butter made right here in EatPastry’s kitchen. No eggs, no dairy, no preservatives, no processing, no fillers, NO GMOs, no funny business.

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1. Preheat oven to 350 degrees.

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2. Grease cookie sheet. I prefer using vegan Earth Balance (soy free version).

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3. Spoon out enough dough and roll into balls about the size of a golf ball.

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4. Bake for 9-12 minutes. I chose 11 minutes because I like a crispy edge but soft chewy middle.

Each cooking is approximately 60 calories and one tub retails for $4.99. The cookies I made were approximately the circumference of my fist, and at that size I can get between 18-20 cookies. That’s about 25 cents per cookie. The variation is great too. They have 7 different cookie flavors to suit everyones taste.

Bake a fresh batch of these up and you will fool any carnivore out there!

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Let me know if you try Eat Pastry Vegan Cookie Dough and follow them on Twitter @Eat_Pastry


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