Vegan Chocolate Chip Cookies
One of my favorite vegan recipes is vegan chocolate chip cookies. Personally, I like to enjoy my cookies when they're moist, soft and chewy with tons of chocolate chips. I've tried many vegan chocolate chip cookie recipes and though trial and error, I've developed a fool proof recipe with only a few ingredients.
One of the key ingredients in this recipe is the egg replacer. There are many egg substitutes you can use such as applesauce, banana, or flax seed mixed with water; however, I find that the Bob's Red Mill egg replacer is the safest bet to ensure that the cookies are moist and chewy.
Using the egg replacer also allows the cookie dough to stick together so you can make perfect cookie dough balls. Also, I like to use these chocolate chunks because they pack a punch of chocolatey goodness.
If you are making a large batch but don't intend to eat or use all of the cookie dough immediately, you can store the cookie dough in a Ziploc bag and keep it in the freezer. I love having extra vegan cookie dough lying around so whenever I'm craving something sweet I can just defrost and let the magic happen.
When the cookies are finished they should be slightly set on the edges and soft and chewy throughout the center. The chocolate chips should be perfectly melted and if you want more chocolate you can always press a few extra chocolate chips on top once they come out of the oven.