2 3/4 cup flour 1 tsp. salt 1 tsp. baking soda 1 cup margarine 3/4 cup brown sugar 3/4 cup sugar 1 tsp. vanilla Egg replacer equivalent of 2 eggs (Ener-G Egg Replacer works best, but you can also mix together 2 tsp. cornstarch and 1/4 cup water) 12 oz. semi-sweet chocolate chips
• Preheat the oven to 350 degrees F. • In a medium bowl, mix together the flour, salt, and baking soda. • In a large bowl, cream together the margarine, brown sugar, sugar, vanilla, and egg replacer mixture. Stir in the flour mixture and mix well. Add the chocolate chips and mix. • Drop the dough by spoonfuls onto a lightly oiled cookie sheet and bake for 8 to 10 minutes. Cool on a wire rack.
Makes approximately 40 cookies
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I cut the recipe down by about 25% and was still able to make about 2 dozen medium-sized cookies. VERY yummy! The only note is that you MIGHT want to add a little bit of soy milk to the batter... The first time I made these cookies, the dough was very dry. The second time, it came out better (I probably mis-measured). However, I still needed about 2 or 3 capfulls of soymilk for the second try. They are GREAT and everyone that tried them said that they were very good and had no idea they were vegan!
I also used all brown sugar for the sugar portions...
The reason I made so many, was so that I could have plenty to eat here at school! it's nice to have some vegan desserts for a change! ;D