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!

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