I am a sucker for a cookie. I absolutely adore big fat chewy chocolate chip cookies. I can even be found eating them for breakfast when they just happen to be sitting around. These cookies are dairy & egg free, and incredibly delicious!
Vegan Chocolate Chip Cookie’s
3/4 cup Earth Balance Soy Free Vegan Spread (I have also used Spectrum Shortening)
3/4 cup dark brown sugar
1/4 cup cane sugar
4 1/2 tsp ener-g Egg replacer blended with 6 TBS water until frothy (this is very important that it’s blended!)
2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips, chunks or both
1/2 cup chopped walnuts (optional)
In the bowl of a stand mixer with paddle attachment, cream the shortening and sugars together on medium speed until light and fluffy. Add vanilla and egg replacer. Scrape down the sides as needed.
In a separate bowl, combine flour, baking soda and salt. With mixer on low speed, slowly add dry ingredients into the wet.
Remove bowl from mixer and by hand with a rubber spatula stir in chocolate chips and nuts.
Roll into Teaspoon size balls for mini cookies, or golf ball size balls for big cookies. Bake at 350 for 6-8 minutes for smaller cookies or 8-10 minutes for large. Chill the dough for 30 minutes before baking if you want a taller, thicker cookie.