Chocolate Chip Cookies

from Compassionate Cooks

4½ teaspoons Ener-G Egg Replacer (equivalent of 3 eggs) *
6 tablespoons water
1 cup non-hydrogenated, non-dairy butter, softened **
¾ cup granulated sugar
¾ cup packed brown sugar, light or dark
2 teaspoons vanilla extract
2¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 2 cups semisweet chocolate chips
1 cup chopped nuts (optional)

Ener-G Egg Replacer is a brand-name powder mixture of vegetable starches that simulates eggs in baking. It can be found at Whole Foods and other health food stores.
Earth Balance can be found at Whole Foods and other health food stores.

Directions:

1. Preheat oven to 375°F. Line a cookie sheet with parchment paper or use a nonstick cookie/baking sheet.
2. In a food processor or blender, whip the egg replacer and water together, until it’s thick and creamy. Blending it in a food processor or blender results in a better consistency than doing it by hand.
3. In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine.
4. In a separate bowl, combine the flour, baking soda, and salt.
5. Gradually beat this flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and/or nuts.
6. Bake on cookie sheets for 8 to 10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.