Olivia's "To Die For" Chocolate Chip Cookies!

Olivia's "To Die For" Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 cup coconut oil
1/4 cup Smart Balance Light (or regular Earth Balance will work fine too)
3/4 cup white sugar
3/4 cup packed brown sugar
1 heaping Tbsp. flax meal
1 heaping Tbsp. Ener-G egg replacer powder
1/4 cup soy milk
1 tsp. vanilla
2 cups vegan chocolate chips (Guittard is my favorite)

1.) Preheat oven to 375 F.

2.) In a small bowl, mix soy milk VERY WELL (until creamy) with Ener-G egg replacer and flax meal using an electric mixer or hand (immersion) blender. Set aside.

3.) In another bowl, mix together flour, baking soda and salt. Set Aside.

4.) In a large bowl, cream together coconut oil, Smart Balance and sugars. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.

5.) Gradually add flour mixture to liquids. Stir in chocolate chips.

6.) Drop by well rounded teaspoonfulls onto ungreased cookie sheet. Bake for 8 - 10 min. until lightly golden. (Can also be made into bar cookies in 9 X 12 pan)

I found this from an old post on www.veggieboards.com from Tofu and Sprouts, her daughter made these up for her with ingredients they had on hand! They are some of the best vegan cookies I have ever tasted, not oily at all and soft, they don't stick to the pan and the dough is the right consistency, they are perfect and I am thinking about trying these made into PB cookies also. I made mine with 1/2 tbsp. milled flax seed, I made mine with 1 cup chocolate chips and baked at 350 degrees F but those are the only things I did different. Olivia, you rock! The family all loved these, BTW.