Dairy-free Chocolate Chip Cookies
Makes 3 Dozen
- 2 1/2 cups All-Purpose Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 cup Margarine (Earth Balance recommended. Don't use light margarine.)
- 1 cup Sugar
- 1 tbsp. Molasses
- 1 tbsp. Ener-G Egg Replacer Powder mixed with 4 T water (Check instructions for an alternative.)
- 12 oz. Semi-sweet Chocolate Chips (Bakers or Trader Joe's)
- 1 tsp. Vanilla Extract
Combine flour, baking, soda, and salt in medium bowl. In a large bowl, mix together Earth Balance and sugar. Add molasses and mix well. Add prepared egg replacer and vanilla and mix. Add flour mixture and incorporate well. Lastly, add the chocolate chips.
Drop by rounded teaspoonfulls onto ungreased baking sheet . Bake 8-10 minutes. Cookies will be soft upon removing from oven. After removing from oven let cookies sit for one minute before removing from cookie sheet. Transfer to wire racks and allow to cool completely. Store in airtight container to retain softness. Enjoy! (Too good for fasting, but a treat for the children anytime!)
Option: If you don't have Ener-G Egg Replacer, you may use the following: 2 Tbsp water, 2 Tbsp vegetable oil, 2 tsp. baking powder all whisked together.
Notes: It may help to refrigerate dough for 10 minutes before spooning onto cookie sheet. Refrigerate extra dough while batches are baking. Do not melt margarine before making cookies. This will cause dough to spread out too much while baking and will give cookies a thin and crisp texture. Allow margarine to soften to room temperature for easier mixing.