By Chef Linda
Tucker is a steer who was purchased at birth from a petting zoo and given to CAS by a mother and daughter who became attached to him during their visit. After learning that Tucker was headed to auction, mom arranged for him to be brought to a place where he’d live the joyful life he was intended to live. Today he is a gentle giant and friend to our summer day campers and visitors. If Tucker were a cookie, I think he’d be a Toll House Cookie (vegan, of course), because he’s sweet, familiar, and a gentle reminder of what it feels like to be forever young.
A few simple substitutions to the original recipe from Nestle’s Original Toll House Cookie recipe make this vegan version just as delicious but more compassionate than the original version. See for yourself! Our dedicated animal care worker, Russ did. And don’t forget a tall glass of plant-based milk for dipping!
Tucker's Toll House Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 cup vegan semi-sweet chocolate chips
- 1 cup nuts (optional)
Instructions
- Preheat oven to 375ºF degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Using a hand or stand mixer, beat together in a separate bowl the vegan butter, granulated and brown sugars, and vanilla until light and creamy. Gradually beat in flour mixture and mix until just combined. Fold in chocolate chips and nuts. Drop by rounded tablespoon onto prepared baking trays. Use a portion scoop for uniform size. Bake for 9 to 11 minutes or until golden brown. Cool on baking trays or transfer to wire cooling rack. Dunk in a glass of cold, plant-based milk!
