Vegan Tollhouse Chocolate Chip Cookies

It's gets cold outside and I suddenly need to bake. Tonight I made Chocolate Chip Cookies. I've got this recipe down so I don't even screw around with trying others anymore.



Here is the Tollhouse Cookie recipe veganized:

Vegan Tollhouse Cookies
See High Altitude Vegan version below.

Ingredients
2 Tbsp ground flax seeds
6 Tbsp warm water
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) Earth Balance vegan margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) vegan chocolate chips [1]

PREHEAT oven to 375° F.

Combine flax seeds and water in a bowl and set aside.

COMBINE flour, baking soda and salt in small bowl. Set aside.

Beat margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Stir flax mixture well and then add half of it. Mix well. Add the other half and mix well. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. [2]

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

High Altitude Vegan Tollhouse Cookies

Ingredients
2 Tbsp ground flax seeds
6 Tbsp warm water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) Earth Balance vegan margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 tsp water
2 cups (12-oz. pkg.) vegan chocolate chips [1]

PREHEAT oven to 375° F.

Combine flax seeds and water in a bowl and set aside.

COMBINE flour, baking soda and salt in small bowl. Set aside.

Beat margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Stir flax mixture well and then add half of it. Mix well. Add the other half and mix well. Add the 2 tsp water and gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. [2]

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

1 - most semi-sweet chocolate chips are vegan but double-check the ingredients.
2 - I bake 2 dozen and the roll the rest of the dough into 1 inch balls and put them on plates in the freezer. When frozen, move to a freezer bag. Then anytime you want a cookie, put it on a cookie sheet and bake about 15 min or so, until done.