When I first went vegan, I spent months trying to perfect a chocolate chip cookie recipe. I tried a half dozen recipes and none of them wowed me. One day, I decided to try the recipe I was using prior to going vegan, which is the Nestle Tollhouse recipe, with vegan substitutes. Perfection!!!
Ingredients
- 2 1/4 cups of unbleached flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of ground ginger
- 1 cup of vegan butter(I use earth balance, soy free)
- 2 flax eggs (2 tablespoons ground flax seeds. 6 tablespoons of water)
- 1 tablespoon vanilla extract
- 3/4 cups white sugar
- 3/4 cups brown sugar
- 1 package of Enjoy Life mini chips
Instructions
- In a medium sized mixing bowl mix flour, salt, baking soda, cinnamon and ginger together.
- In a small bowl, mix ground flax seed and water, set aside.
- In a large mixing bowl, cream together butter, sugar and vanilla, mix until fluffy.
- Add flax egg to the sugar butter mixture.
- Slowly incorporate flour mixture to the butter, flax egg mixture. Stir until incorporated.
- Add chocolate chips, stir until incorporated.
- Chill the dough for 30-1 hour or overnight.
- Preheat oven to 350
- Spoon the dough using a tablespoon or a tablespoon sized cookie scoop onto a cookie sheet leaving about two inches between each ball of dough.
- Bake for 9-13 minuets.
- Let them sit on the cookie sheet for 5 minutes.
- Transfer to a baking sheet and let them cool for another 5-10 minutes.
- Enjoy
