How to bake the best vegan chocolate chip cookies

These cookies have no eggs, dairy products, hydrogenated oil, or trans fats, and in my opinion taste just as good, or better, than the original comfort food! I've even reduced the sugar and salt.

Things You'll Need

• 2 1/2 cups unbleached, all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup Earth Balance margarine
• 1 cup sugar
• 1 Tbsp molasses
• 1 Tbsp Ener-G Egg Replacer Powder mixed with 4 Tbsp warm water
• 1 tsp pure vanilla extract
• 12 oz package vegan semi-sweet chocolate chips (such as Trader Joe's brand)

Instructions

1. Preheat oven to 375 degrees.

2. Combine flour, baking, soda, and salt in medium bowl.

3. In large bowl, mix together Earth Balance and sugar. Add molasses and mix well. Add prepared egg replacer and vanilla and mix.

4. Pour in chocolate chips and stir into dough. Drop by rouded teaspoonfulls onto ungreased baking sheet. Bake 8-10 minutes.

5. After removing from oven, let cookies sit for one minute before removing from cookie sheet. Transfer to wire racks and allow to cool completely. Store in airtight container to retain softness. Enjoy!

Tips & Warnings

• Yeilds approximately 36 cookies (3 dozen) - if you don't eat too much dough!

• Ener-G Egg Replacer and Earth Balance non-hydrogenated margarine can be found at most natural food stores, or in the natural food section of larger chains such as Fred Myer.

• Vegan chocolate chips can be found at those stores listed above. Trader Joe's brand chocolate chips happen to be vegan, though they are not advertised as such.

• It may help to refrigerate dough for 10 minutes before spooning onto cookie sheet. Refrigerate extra dough while batches are baking.

• Do not melt margarine before making cookies. This will cause dough to spread out too much while baking and will give cookies a thin and crisp texture. Allow margarine to soften to room temperature for easier mixing.