Vegan Chocolate Chip Cookies Recipe

• Cuisine: American
• Course: Snack
• Skill Level: Easy

Nutritional Information (per serving)

• Calories: 204
• Fat: 6g
• Protein: 5g
• Sodium: 134mg
• Carbohydrates: 31g
• Fiber: 3g
• Sugar: 17g

Ingredients:

1. 2-1/4-2.5 cups whole wheat flour (depends on how runny your batter is-you may need more or less flour)
   1 teaspoon baking soda
   1 cup Earth Balance, softened (or an alternative non-dairy butter style product) I can even find this at Kroger here in Ohio and Whole Foods in NY and LA.
   3/4 cup granulated sugar
   3/4 cup brown sugar (packed)
   2 teaspoons vanilla extract (You can use only 1- depends on how much vanilla flavor you prefer. I LOVE vanilla!)
   Egg Replacer for 2 eggs One of the more common ones is ENER-G brand. It's basically a powdered mixture of vegetable starches that act like eggs when baking.
   12-ounce package of Ghirardelli semi-sweet chocolate chips. These are dairy free and found at almost all grocery stores.
   
   

Directions:

1. 1. Combine dry ingredients in small bowl. (Flour, baking soda)
   2. Beat Earth Balance, sugars and vanilla in larger mixer bowl.
   3. Add the egg replacers one at a time, beating well after each addition just like you would with eggs.
   4. Beat in flour mixture gradually followed by chips.
   5. Use ungreased baking sheets and drop spoonfuls of the cookie dough on the sheets at your preferred cookie size.
   6.  Bake in preheated 375-degree oven until golden brown. (About 10 minutes)\
   7. Remove and let stand for a 2-4 minutes before moving to wire racks for further cooling.