Using the words "vegan" and "dessert" in the same sentence inevitably makes some people shudder. These cookies should cure that: They're proof that you can have your plant-based dessert and eat it, too.
This recipe is modified for mile-high baking; if you're not in Denver, cut back on the flour by about 1/2 a cup.You will need:
1 cup non-dairy butter (Earth Balance brand is best -- buy the sticks) softened egg replacer -- the equivalent of three eggs, with water (follow the directions on the package). Bob's Red Mill is a good option that you can find at health-food stores and even some regular grocery stores. 3/4 cup granulated sugar 3/4 cup light brown sugar, firmly packed 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup nondairy chocolate chips
Soften the butter by leaving it at room temperature for an hour or two.
When it's properly softened -- easily molded, but not melting -- preheat the oven to 375 degrees F and grease a cookie sheet (or, for easier clean-up, line it with parchment paper.)
1. Measure out enough egg-replacement powder for three eggs into a small bowl (for Bob's Red Mill, that would be three tablespoons). Add the appropriate amount of water (for Bob's Red Mill, three tablespoons of water per egg -- nine tablespoons total) to the egg-replacement powder and whisk until creamy.
