Renée Loux's Chocolate Chip Cookies

These cookies are a classic made with clean ingredients! I prefer a softer cookie over a chewy or crisp one and use more flour than other cookie recipes to acheive this result. Chances are ther'e won't be many leftovers, however softer chocolate chip cookies generally have a better shelf-life that chewy cookies that become stale more quickly. This recipe is bans butter and eggs are optional for those who prefer it that way. It's hard to argue with an organic chocolate chip cookie and this recipe has made me very popluar with kids...and adults too!

Yields: about 2 dozen cookies


3 cups organic unbleached white flour
1 teaspoon baking soda
1 cup organic margarine
cup organic sugar
cup brown sugar
1 teaspoon vanilla extract
2 organic eggs (Humane Raised suggested), or 2 amounts Energee Egg Replacer (4 teaspoons Egg Replacer + 4 tablespoons water)
2 cups high-quality dark chocolate chips
1 cup chopped pecans or walnuts (optional)


Preheat the oven to 375°F
Sift flour and baking soda into a bowl
Beat margarine and sugars until creamy (in a stand-up mixer, with a hand mixer or by hand)
Add vanilla and eggs or egg replacer (if using egg replacer, use a fork or whisk to mix thoroughly with water before adding). Beat until fluffy.
Add flour and baking soda mixture and mix well, but don't overmix.
Add chocolate chips (and nuts if desired) and mix just until incorporated.
Grease a cookie sheet or line with Silpat* or unbleached parchment paper.
Gather about 2 tablespoons of the dough in clean hands. Roll into a ball and place 2-inches apart. Flatten slightly with your palm.
Spoon 2 tablespoons of batter for each cookie, 2 inches apart.
Bake 13-15 minutes or until turning golden.
Let stand 2 minutes, then transfer to a cooling rack.


serve with a smile.


Store in a sealed container at room temperature.

Tagged:   desserts + sweets plant-based recipes vegan comfort food