Yes, in this post I’m featuring a non-trail food: vegan chocolate chip cookies!
Though I didn’t have many food drops during my hike, the ones I did were left packed, addressed and unsealed at my parents’ house. My mom would ship them from the post office as I was getting close to each town. She often would pack a treat of some kind, though under strict (half-serious) instructions not to send too much as I would have to carry whatever I couldn’t eat/share! But the treats were always a welcome surprise…
This is one of the best chocolate chip cookie recipes I’ve had, and it is the recipe she used:
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Earth Balance margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- Egg Replacer for 2 eggs (Energ-G brand works great)
- 2 cups (12-ounce package) semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
- Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
- Stir in chips and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown.
- Let stand for 2 minutes; remove to wire racks to cool completely.