The Best Vegan Chocolate Chips Cookies!

Ingredients:

2 sticks vegan butter (Country Crock plant-based is great)

1/2 cup organic cane sugar

1 cup organic brown sugar

2 vegan eggs (6 T of the liquid from canned chickpeas, or flax eggs according to package directions, or Bob's Red Mill egg replacer) **

2 t pure vanilla

1 t baking soda

1 t baking powder

1 T cornstarch or arrowroot powder

3 - 3 1/2 cups all-purpose flour

Lots of vegan chocolate (Trader Joe's semi-sweet chips, TJ's bars, Enjoy Life mini white chocolate chips, Great Value dark chocolate bars, any nondairy chocolate)

Optional: 1/3 c natural peanut butter, walnuts

Instructions:

Make vegan eggs. Allow to sit 5-10 minutes.

You can use a hand or stand mixer for this recipe. I prefer a stand mixer. 

Cream vegan butter. Add sugars and beat until combined well. Add vanilla and vegan eggs. Beat until fully mixed and smooth. 

Add baking soda and salt.

Mix well. 

Gradually add flour, half to cup at a time, mixing well, not overbeating. 

Add as much chocolate as you like (chips and shavings from bars), but make sure it's at least 1 cup. The more the better.

Mix until combined. 

Form balls of dough and freeze on a cookie sheet. Size is up to you. Ping pong ball size works well. 

Bake at 350°F. Time will vary depending on size, but 10-14 minutes is typical, or until golden brown. Note: there is no raw egg in this recipe, so underbaked cookies are safe to eat.

Depending on the size of your dough balls, recipe makes 14-20 cookies.

Cookies can be stored in cool, dry place, or frozen. 

** For vegan eggs, my recommendation is using canned bean liquid, also known as aquafaba. I drain the liquid from the can into a car, then place lid on jar, and shake vigorously for 10-20 seconds, so aquafaba is frothy. Then use tablespoon to measure out 6T into the batter.