Ok, I'm going to recite the recipe but with some changes, which make a difference in the outcome of the cookie :) Thank you Uncle Kelly for perfecting this recipe and sharing the changes!! Note: original recipe came from The Joy of Vegan Baking.
Vegan Chocolate Chip Cookies Recipe
Ingredients:
4 1/2 teaspoons Ener-G Egg replacer
6 tablespoons soy milk (I use vanilla but I think Kelly
uses plain)
1 cup non-hydrogenated, nondairy butter, softened - I use Earth Balance, as does Uncle Kelly :)
3/4 cup organic granulated sugar
3/4 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract (use the real kind... I have
used imitation before but REAL vanilla is soooo much better)
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda1 teaspoon salt
1-2 cups nondairy semi sweet chocolate chips (Joe's has some, which is what I usually use. Kelly gets some AMAZING chips at Rose's in Seattle)
1 cup chopped walnuts (optional but so necessary, I think... unless you have allergies :))
Let’s Bake :
Preheat oven to 375. Line a cookie sheet with parchment paper or use a non stick cookie baking sheet.
In a small bowl, mix together egg replacer and milk. Use a fork and whip it like you're mixing eggs, then use a spatula to get it all out :)
In a large bowl, (this is where I use my kitchen aid) cream the butter, gran. sugar, brown sugar and vanilla. Add the egg replacer mix and thoroughly combine.
In a separate bowl, mix the flour, baking soda and salt. Gradually add dry ingredients to wet ingredients. This is key... seriously, gradually add it. When it is almost all combined, add the chocolate chips and nuts.
Kelly taught me to then put the batter in the fridge for a while so it stays cold. With the 'butter' being cold, the cookies will form better. Sometimes I don't preheat the oven until this stage... then the batter will have time in the fridge.
Drop in rounds on the cookie sheet and bake off for about 12 minutes... play with the time. The original recipe says 8 to 10 minutes which I have found is definitely not enough time. I think Kelly does something around 12 minutes too...
I mention Kelly a lot because as much as I use this recipe, and the cookies are amazing, mine still aren't as good as his!!
Once out of the oven, I let them cool on parchment paper on the counter, then you can enjoy!! Super good with Purely Decadent vegan ice cream :)
p.s. the recipe says these yields 1 dozen cookies but I usually get about 15 or 18 depending on how big (or small) I make them. Play with it... you can't really go wrong :)