So, the thing that originally drew me to vegan baking was the possibility of eating cookie dough sans fears of salmonella. My first experience with this was in college with a vegan friend who invited me over to bake cookies, and I was shocked by their deliciousness. I'm pretty sure she used the recipe from Silk, so so did I. I did swap out almond milk for the soy milk, because soy scares me slightly. These are full of margarine so they are not pretending to be healthy like my brownie attempts, but they were about a million percent better received by my hungry coworkers. There was some general disbelief as to their vegan-ness, which is probably a good thing when it comes to baking.
Alas Trader Joes did not have the preferred Earth Balance "buttery stick" (saying "buttery stick" never gets old), so I had to settle for buttery spread.
Also apparently my brown sugar was super lumpy.
But it evened out once I added in the almond milk.