In a mixing bowl, combine flour, baking soda and salt. Set aside.
In another bowl, cream together butter, granulated and brown sugar.
Add egg replacer (prepared to package directions) and vanilla, beat until smooth.
Gradually add flour mixture until combined.
Stir in chocolate chips.
Drop rounded teaspoonfuls of cookie dough onto baking sheet or lightly roll into balls with your hands.
Bake at 375° for 10-12 minutes until cookies are golden-brown.
Place baking sheet onto a wire rack. Allow cookies to cool for a few minutes on the baking sheet before removing.
🥕 For this recipe, get the best vegan chocolate chips you can find. My favorite are Guittard semisweet chocolate baking chips from San Francisco. They’re dairy-free and delicious. I also use butter from Miyoko's Creamery🥕I recommend using a powdered egg replacer. My favorite is Bob's Red Mill Egg Replacer.🥕Feel free to add any of these extras to your cookie dough. Just be sure to use them sparingly, as not to alter the texture or consistency of the dough too much.
Chopped walnuts, pecans, or macadamia nuts
Flaked or shredded coconut
Oatmeal – rough cut or quick cook
A hint of cinnamon
A sprinkle of orange zest
🥕Store your cookies in an airtight container or ziploc bag. We love to freeze ours.