Chocolate Chip Cookies (vegan)

By klgettins

Ingredients

• 4 1/2 tsp *Ener-G Egg Replacer
• 6 Tbsp water
• 1 cup Earth Balance Natural Buttery Spread, softened
• 3/4 cup Granulated Sugar
• 3/4 cup packed Brown Sugar
• 2 tsp Vanilla Extract
• 2 3/4 cups All Purpose Unbleached Flour
• 1 tsp Baking Soda
• 1 tsp Salt
• 1-2 cups semisweet, non-dairy,chocolate chips
• 1 cup Chopped Walnuts, optional

Details

Servings 1
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or use a non-stick pan.

In a food processor or blender, whip the egg replacer and water together, until it's thick and creamy. Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand.

In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the ships and nuts, if using.

Using a tablespoon, drop dough on cookie sheets. Bake 8-12 minutes. Using a good metal spatula, remove to wire racks to cool completely.