Veganivore

Earth Balance is my go to guy when it comes to vegan alternatives for butter. I’ll be honest with you, it’s not the same if you’re going to smear it on toast but in baked goods you’re not going to notice the difference. For eggs I’ve found I’m happiest with the Ener-G egg replacer. Some of the other vegan egg substitutes leave a funny taste in my mouth, though that might be just me. This recipe is an adaptation of the Tollhouse chocolate chip cookie recipe.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks Earth Balance® Vegan Buttery Sticks (trust me, it’s better than it sounds) brought to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 tsp Ener-G Egg Replacer
1/4 cup water
2 cups vegan chocolate chips (some use dairy – the higher end ones generally don’t, but check the label to be sure)

1. Preheat oven to oven to 375° F.
2. Combine flour, baking soda and salt in small bowl. Beat buttery sticks, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg replacer to water and then pour into butter mixture then beat until combined . Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.