Clear-Out-The-Cupboard Chocolate Chip Cookies

I can count the days left in this house on one hand (ACK!) which also means, it's my job to use all the food left in the cupboards, or it gets thrown out. I have a full bag of Ghiradelli chocolate chips, and I WILL NOT throw those out. So, tonight I set out to make chocolate chip cookies.

Step 1: check your ingredients!

Flour, yes. White sugar, yes. Butter, yes (well, soy margarine). Baking soda, sort of (if we count the fridge box). Eggs, no. Brown sugar, no. Vanilla, no. Measuring cups and spoons, no. Baking sheet, no.

Step 2: gather substitutes!

Aluminum foil, silken tofu, maple syrup, snack-pac of unsweetened applesauce.

Step 3: go for it!

So, I preheated the oven to 350. I creamed one stick of Willow Run with what I estimated to be about 1/2 cup of white sugar. I was also without a mixing bowl, so this took place in a large tupperware container with a fork. When it was creamy (or, I was tired), I added what I estimated to be 1/4 cup of maple syrup. To me, the maple syrup replaced both the brown sugar and vanilla I was missing. Then I added in applesauce and a little silken tofu, to replace the egg. After combining this well, I added about 1 cup of flour, a tsp of baking soda, and some salt. Can't forget the Ghiradelli chips that started this whole process. At this point I crafted a cookie sheet out of 3 layers of aluminum foil and dropped teaspoon sized cookies onto the foil. I baked them for about 10 minutes, and let them cool slightly.

The result, actually, quite delicious. Good to know, because I have enough ingredients to do this again tomorrow. Who wants cookies?!?!

Added bonus, they are totally vegan!