1 flax egg (1 tablespoon ground flax + 2 tablespoons water)
1-1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Earth Balance butter
1/2 cup packed dark brown sugar
1/3 cup white granulated sugar
1 teaspoon vanilla extract
1 cup chopped dark chocolate (or other non-dairy chocolate chips)
Directions
Prepare flax egg, place in refrigerator for at least a few minutes.
Place the room temperature butter (if using cold butter, microwave for about 20 seconds) in a bowl. Add the sugars and whisk vigorously for about 2 minutes. It should become light and fluffy and be a light beige color.
Add flax egg and vanilla extract. Whisk until well combined. Add flour, baking soda, and salt. Stir together with a rubber spatula or wood spoon just until combined, do not over-mix. Add the chocolate chips and gently fold into the batter.
Refrigerate dough for 30 minutes. (This step is optional, but will help cookies to stay thicker while baking).
Preheat oven to 350 degrees. Cover baking sheet with silicon mat or parchment paper. Drop heaping tablespoons onto the baking sheet. Bake for 12-14 minutes, rotating once, until just barely beginning to brown on the bottom. They will look underdone on top. Remove from the oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire cooling rack and let cool for a few minutes before enjoying.
Adapted From
http://mycaliforniaroots.com/vegan-chocolate-chip-cookies-recipe/
Nutrition
makes 18 cookies
171 calories | 8g fat | 23g carbs | 1g protein