Chocolate Chip Cookies (from The Joy of Vegan Baking, by Colleen Patrick-Goudreau)
4 ½ t Ener-G Egg Replacer (equivalent of 3 eggs)
6 T water
1 C non-hydrogenated, nondairy butter, softened (Earth Balance brand is the BEST)
¾ C granulated sugar
¾ C light brown sugar
2 t vanilla extract (use the good stuff, you are worth it!)
2 ¼ C flour
1 t baking soda
1 t salt
1-2 C semi-sweet chocolate chips
1 C chopped nuts (pecans are the BEST)
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
Whip the egg replacer until it’s thick and creamy. (Colleen suggests using a food processor, but I did it by hand.) Set it aside.
Cream the butter, sugars and vanilla. Add the egg replacer and mix thoroughly.
Combine the flour, soda, salt and gradually add the dry mixture to the wet mixture. When it’s almost all combined, add the chips and nuts.
Bake for 8-10 minutes. Let stand for 2 minutes and remove to wire rack to cool.