These are pretty damn good cookies that even my meat/dairy eating son and husband like. They are a little dense but rich and delectable. I enjoy them dipped in a little unsweetened almond milk but dip them in any milk you like. They are NOT low fat but the occasional treat that we make when having a major sugar craving. You could half the “butter” with some apple sauce but it will make them a little more cake like.
Chocolate Chip Cookies
Makes approx 18-24
2 1/4 cups Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegan butter softened (or 1/2 applesauce 1/2 butter)
3/4 c white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs worth of Ener-G-egg replacer or Flax eggs
1/4-1/2 package of vegan chocolate chips
Preheat your oven to 375°
Mix your egg replacer in a small bowl and set aside. Mix together the softened butter, sugars, vanilla and then add premixed egg replacer. In a separate bowl mix together the flour, baking soda and salt. Pour the butter mixture into the flour and stir until completely mixed. Add in the the chocolate chips and mix, it is thicker than average cookie dough so you will have to really mix or squeeze the dough together to get the chips to stick in. Drop about 2 teaspoons worth onto a cookie sheet and separate from each other about 2 inches. Bake for 8-10 minutes. ENJOY!