Vegan Chocolate Chip Cookies with Almond Milk

Yield: 12-14 large cookies

Ingredients:

• 7 tbsp Margarine + 1 tbsp extra virgin olive oil (or 1/2 cup Earth Balance- see note)
• 1/2 cup packed brown sugar
• 1/4 cup cane sugar (or use white)
• 1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1/4 tsp cinnamon
• 1/2 cup dark chocolate chips

1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.

2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.

3. Beat in the remaining ingredients and fold in the chocolate chips.

4. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 mins on a Silpat mat). Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Note 1) For a crispier cookie edge, use 7 tbsp margarine and 1 tbsp olive oil. I preferred cooking them this way. They also spread out a bit more. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.

Note 2) As suggested by Ashley, to retain the crispy factor of the cookies place them in the freezer after cooling in a container or baggie. It was the only method I tried that kept the crispiness of the cookies! Simply thaw on the countertop.

(via ohsheglows)