Chewy Chocolate Chip Cookies

Here is a different take on chocolate chip cookies.  I found the recipe on http://www.madejustright.com/ .  It has a lot of fun recipes to try and helpful information on eating a more plant based diet.  My daughter doesn't like chocolate chip cookies, but she loves these.  They are very yummy!  I usually double the recipe.

Chewy Chocolate Chip Cookies

Recipe courtesy Vegan Baking (Made Just Right)

Makes:             22 to 24 cookies

Ingredients

¾ cups + 2 tbsp. Earth Balance® Vegan Buttery Sticks, room temperature

1 ½ cups sugar

2 tsp. molasses

2 tsp. vanilla extract

2 tbsp. golden flax meal

3 tbsp. water

2 ¼ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

1 cup semi-sweet chocolate chips

Directions

Preheat your oven to 350 F (177 C). In a small bowl whisk together the flax meal and the water. Allow it to sit for 10 minutes so the mixture thickens. Line 2 cookie sheets with parchment paper.

In a medium mixing bowl whisk together the all-purpose flour, baking soda, cinnamon and salt until well incorporated. Set aside.

In another medium mixing bowl cream the butter and sugar until well mixed. Beat in the flax meal mixture from step 1 followed by the molasses and vanilla extract.

Add the flour mixture from Step 2 and mix until just incorporated. Stir in the chocolate chips.

Form the dough into 1 ½ inch balls. Break them in half and rejoin them so the broken halves are the top of the cookie. This will allow your cookie to spread evenly as it bakes and form a chunky round shape. Place them on the cookie sheet so they're spaced about 2 to 3 inches apart. Bake for 15 minutes, rotating the baking sheets halfway through the baking duration. These cookies will not turn golden as they bake so it's important to pay attention to the baking time.

Cookies will store in an air tight container at room temperature for about 1 week or in the freezer for up to 2 months.