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.
1. Preheat oven to 350 degrees.
2. Grease cookie sheet. I prefer using vegan Earth Balance (soy free version).
3. Spoon out enough dough and roll into balls about the size of a golf ball.
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!
Let me know if you try Eat Pastry Vegan Cookie Dough and follow them on Twitter @Eat_Pastry
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