I can't think of many things better than warm chocolate chip cookies, fresh out of the oven. With Cashew Cow vegan ice cream on top! These cookies are so tasty, you'll never miss the non-veg ingredients.
Ingredients:
- 1 C all-purpose flour
- 1 C whole wheat pastry flour
- 1/2 t baking soda
- 1/2 t salt
- 1 C firmly packed light brown sugar
- 1/2 C vegetable oil
- 1/4 C maple syrup
- Ener-G Egg Replacer for two eggs
- 1 t pure vanilla extract
- 1 1/2 C semisweet vegan chocolate chips
Preparation:
- Preheat the oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- In a medium-size mixing bowl, combine flours, baking soda, and salt. Set aside.
- In your automatic mixer or a large mixing bowl, combine brown sugar, vegetable oil, maple syrup, egg replacer, and vanilla extract.
- Mix until well blended.
- Add the flour mixture a little at a time to the wet mixture until all of the dry ingredients are incorporated.
- Fold in chocolate chips.
- Drop dough by the spoonful onto cookie sheets, about two inches apart.
- Bake until golden brown around the edges, roughly 20 minutes.
- Enjoy!
