INGREDIENTS
- 1/2 pound earth balance buttery spread
- 3 1/3 cup turbinado sugar (florida crystals)
- 1 Tablespoon molasses
- 2 Tablespoons ener-g egg replacer powder mixed with 5 Tablespoons water, mixed until frothy
- 1 1/2 Tablespoon vanilla extract
- 1/2 cup soy milk
- 6 1/2 cup unbleached white flour
- 1 1/4 cup whole wheat pastry flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon sea salt
- 2 cups chocolate chips
DIRECTIONS
- Then you:
- Preheat your oven to 350 degrees. Cream buttery spread, sugar and molasses, about 5 minutes.
- Add egg replacer and water mixture. mix until light and fluffy, about 2 minutes.
- Add vanilla extract and soy milk. mix until smooth, about 2-3 minutes more.
- In another bowl, sift together flours, baking soda and salt. Gradually add to mixer, mixing as minimally as possible.
- Add chocolate chips, mixing just until incorporated.
- Scoop dough into 3 Tablespoon-sized lumps, roll between your palms to shape into balls. place on non-stick baking sheet (line with parchment paper or sprayed with non-stick spray) about 1 1/2″ apart. press down slightly to flatten the tops of the lumps of dough.
- Bake for 10 minutes. (Although, some ovens bake at 8 minutes…others at 12…so keep an eye on them!)
- Cookies should appear pale in color, and slightly cracked on the surface.
- If they brown on the edges and appear tan all over, they’ve been baked too long…they’re still delicious, but they won’t be chewy!
- ** photo by desertculinary on flickr.
