COOKIES!

Choco-Choco-Choco-Chip Cooooookies!

Can you tell that I’m excited about chocolate chip cookies?

I have made so many batches of these in my lifetime, it’s rather ridiculous. I make them for my grandma’s birthday every year, I make them probably about five times every year at random times… mhmm, I have made these so often, I pretty much have the recipe memorized. But of course, now the recipe is different, because I made them animal friendly :)

So let’s begin the love fest!

Preheat oven to 375

Stir together these

2  1/2  C. Whole wheat flower (if you can, use whole wheat pastry flour; I have yet to get my hands on any, unfortunately)

2 C. All purpose flour

1tsp. salt

2 tsp. baking soda

Set aside and cream these until well… creamy

2 C. softened Earth Balance

2  1/2 C. sugar

2  1/2 C. packed brown sugar

Then, mix together your eggsis

4 tbs. ground flaxseeds whisked with 6 tbs. of water until gelatiney (made that word up…)

Then add these slowly/one at a time/in increments to your creamed sugary-butter

2 capfuls of vanilla

Your eggs

(oh I how love my flaxseed eggs!)

Slowly add your flour mixture

Then add these beauties

2 whole bags of Ghirardelli Semi-Sweet Chocolate Chips (these are the only vegan chips, so be careful!)

Roll into little balls and place on greased cookie sheet. You might want to press down on them slightly, since they won’t spread out much, if at all on their own.

They are cute in their little ball shapes though

Too cute to eat… almost

Then bake for about 10-12 minutes, until golden brown. But be careful not to over bake! They are rather inedible if baked too long, blech!

Pour yourself a tall glass of milk (almond, hemp, rice, soy, coconut, etc) and enjoy!