The consistency of the cookie dough isn't like the traditional, but that doesn't take away from the taste of this yummy treat.  The dough may come out a little dry but you can always add in more melted coconut oil.  Don't worry, the finished cookie isn't dry at all. 

3 T. ground flax seed (used as the egg replacer)

6 T. warm water

1 1/3 C. virgin coconut oil

¾ C. cane sugar

¾ C. brown sugar

2 tsp. vanilla extract

2 ¼ C. unbleached all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 C. vegan chocolate chips

1/3 cup chopped pecans (optional)

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.

In a blender, whip the flax seed and water together until it's thick and creamy (or whisk by hand). In a large bowl, cream the butter, cane sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine.

In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.

Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Yield: 1 dozen cookies 

Recipe inspired by Colleen Patrick-Goudreau's chocolate chip cookies

Watch me make these cookies :-)

Try this recipe and let me know what you think.

Song in My Head While Cooking

Corinne Bailey Rae-"Butterfly"

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