Vegan Chocolate Chip Cookies

Chocolate chip cookies just might be my all-time favorite dessert. I like mine gooey with a little tiny bit of crispness when you first bite into one. Here is the vegan recipe I developed based on the standard Tollhouse one.

3/4 c. vegan sugar
3/4 c. brown sugar
1 c. (2 stick) Earth Balance vegan butter
2 tsp vanilla



2 1/4 c. white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

2 tsp egg replacer to 4 tablespoons very warm water
2 tsp flax seed meal to 4 tablespoons very warm water
*these two together make our two eggs

1 bag vegan chocolate chips!

Beat sugars, butter and vanilla until light and fluffy

In separate small bowls or cups mix the egg replacer and flax with the water. Stir and set aside until the egg replacer starts to foam and the flax meal "gels" up.

Mix dry ingredients until well combined and then add 1/2 to the creamed sugars and butter. Add "eggs" (egg replacer, which fluffs and the flax, which binds), beat until combined and then add the remainder of the dry ingredients. Mix until combined and stir in the chocolate chips.

Bake in a preheated 350 degree oven for 8-12 minutes (depending on size).


Using whole wheat white flour and ground flax give these cookies good fiber content and that counts as "good for you"? Right?