Vegan Chocolate Chip Cookies

Yield: 36 cookies

Prep Time: 15 minutes

Cook Time: 9 – 11 minutes

Total Time: 25 minutes

INGREDIENTS

2 ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) plant-based butter

¾ cup granulated sugar

¾ cup packed brown sugar

1 tsp. vanilla extract

Egg Replacer equivalent to 2 large eggs

2 cups dairy-free chocolate chips (Nestle Toll House Allergen Free Chips)
DIRECTIONS

1. Preheat oven to 375° F

2. In a small bowl, combine all “dry ingredients” (flour, baking soda, and salt)

3. In a large mixing bowl combine all “wet” ingredients. First, beat plant-based butter,
granulated sugar, brown sugar and vanilla extract together until creamy. Then, beat in
egg replacer slowly.

4. Begin beating in “dry” ingredients slowly, adding small amounts at a time.

5. Stir in allergen free chocolate chips.

6. Drop tablespoon-sized balls of dough onto ungreased baking sheet, spread 1 to 2

inches apart.

7. Bake for 9 – 11 minutes, or until golden brown or desired texture.

8. Let cool on baking sheet for 2 minutes before moving to cooling rack.