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Kimís Chocolate Chip Cookies Recipe


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     Kimís Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   None
Preptime   20 min

4 1/2 teaspoons of Ener-G Egg Replacer
6 tablespoons of warm water
1 cup Earth Balance non-dairy butter, softened at room temperature
1 cup evaporated cane juice sugar
1/2 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
2 1/4 cups unbleached all-purpose flour (or you can use half whole wheat pastry flour and half all p
1 teaspoon baking soda
1 teaspoon salt
1 (12-ounce) package vegan chocolate chips
3/4 cup chopped walnuts (optional but delicious)

How to Make It Preheat oven to 375 degrees F. In a small bowl, combine the Egg replacer and the water and whip until fluffy. In a separate large bowl, add the Earth Balance, cane juice sugar, brown sugar and vanilla. Mix with a beater until well combined. Add the Egg replacer mixture and stir well. In a separate medium bowl add the flour, baking soda and salt. Gradually add the flour mixture to the butter mixture and stir with a wooden spoon until well combined like a soft dough. Add the chocolate chips (and the nuts if you are using them). Lightly grease a cookie sheet. Scoop out small spoonfuls of batter and place on cookie sheet, making four rows of dough. Bake for 8 to 10 minutes, or until golden brown. Remove from oven and place on wire rack to cool. Makes 48 cookies.
Serving Suggestions
Serving Size- 1 Cookie (28g) Calories- 130; Fat 7 g; Saturated Fat 2.5 g; Cholesterol 0 mg; Carbohydrates 15 g; Fiber 1 g; Protein 1 g

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