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Double Chocolate Chip Cookies


Ingredients (use vegan versions):

  • 1/2 cup vegan margarine
  • 1 cup vegan sugar (preferably organic turbinado)
  • 1 teaspoon molasses
  • 1 Ener-G Egg Replacer egg (or equivalent)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup soymilk
  • 2 cups flour (preferably wheat pastry flour)
  • 1 teaspoon baking powder
  • 1/3 cup cocoa
  • 3 tablespoon ground flax seed (optional–makes it healthy!)
  • 1 1/3 cups chocolate chips (or one small bag)


I’ve been adapting and refining this recipe for a few
years now, and I absolutely love it because it’s so
easy and yummy. It’s also high in Omega-3’s if you
use the ground flax seed! I’d like to experiment
with using applesauce instead of Ener-G Replacer
but I haven’t gotten around to it yet.

Preheat the oven to 375 degrees.

Combine the wet ingredients together with a spoon
(I find it helpful to microwave the butter first to
soften/melt it a bit). Note: If you’re not using the
ground flax seed, use a tiny bit less milk. Stir in the
remaining ingredients until a wet, sticky dough
forms. Stir in the chocolate chips.

Place medium-sized heaps onto
an ungreased baking sheet (I find it usually helps to
use two spoons–one to scoop the dough from the
bowl, and one to maneuver the dough from the
spoon onto the baking sheet). Hide any dough left
in the bowl from greedy house mates (it’s finger-
licking good).

Cook for about 12-15 minutes or until the surface
is puffy (when touched, the surface won’t stick to
the spoon or deflate the cookie any). Let cool for 5
-10 minutes, preferably on a cooling rack.

Yummy! Makes approximately 20 cookies.

Serves: 20

Preparation time: 10 min

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