My husband and I love these cookies! So yummy!!
6 T. water
1 C. non-hydrogenated nondairy butter, softened (I use Earth Balance buttery sticks)
¾ C. granulated sugar
¾ C. brown sugar, firmly packed
1 1/2 tsp. vanilla extract
2 ¼ C. unbleached all-purpose flour
1 tsp. Baking soda
1 tsp. Salt
1 to 3 C. nondairy semi-sweet chocolate chips (I use Ghiradelli)
1 C. chopped nuts (optional – I never use them)
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.
In a blender or mixer, whip the egg replacer and water together until it’s thick and creamy.
In a large mixing bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.
Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Enjoy!