Vegan Chocolate Chip Cookies

            Makes 16  3-inch cookies (about 150 calories per cookie)


 These cookies are from the  "Vegan Cookies Invade Your Cookie Jar" cookbook. These cookies are kinda like Tollhouse cookies but even better! Every time I make these I have to make a double batch because they are that good!

½ cup brown sugar (organic is vegan)
¼ cup white sugar (organic is vegan)
2/3 cup canola oil
¼ cup almond or nondairy milk (I used almond milk)
1 tablespoon Ener-G egg replacer (tapioca flour, or arrowroot powder)
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips ( I used ghirardelli semi sweet chips)

1. Preheat oven 350° F. Lightly grease two large cookie sheets.

2. Combine sugars, oil, nondairy milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, about 2 minutes, until it looks like smooth caramel. There’s a chemical reaction when sugar and oil collides, so blend well. Mix in vanilla.

3. Add 1 cup flour, the baking soda, and the salt. Mix well. Mix in rest of flour. Fold in chocolate chips. The dough will be a little stiff.

4. For 3-inch cookies, roll dough into balls the size of ping pong balls. Flatten to about 2 ½ inches on a cookie sheet. They will spread a little when baked. Then bake for about 8 minutes—no more than 9—until a bit brown around the edges. Bake 8 cookies at a time. (Don’t double up the cookie sheets in the oven.) Let cool 5 minutes, then transfer to wire racks.



*This recipe is not for people trying to watch their sugar but it is low in cholesterol!