Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Ingredients:
1/2 pound (2 sticks) vegan margarine
1 3/4 cups dried cane juice sugar
Egg replacer equal to 2 eggs
1 teaspoon vanilla extract
2 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/2 cups dairy-free chocolate chips

Directions:
1. Preheat the oven to 325°F for giant cookies or 350°F for regular cookies. Grease a cookie sheet.
2. Cream the margarine and sugar together until light and fluffy. Add the egg replacer and vanilla and mix well.
3. Sift the dry ingredients together and stir in, mixing thoroughly. Add the chocolate chips.
4. Drop onto the prepared cookie sheet. Bake on the middle rack for 15 to 17 minutes for giant cookies or 8 to 10 minutes for regular cookies. Remove while still slightly soft.
5. Cool on the baking sheet 5 minutes before transferring to a rack to cool completely.

Variation:
Add 1 cup chopped walnuts, pecans or coconut, or substitute 1 teaspoon mint extract for the vanilla. For double chocolate cookies, melt 1/2 cup chocolate chips and stir into the batter.