Vegan Chocolate Chip Cookies

Adapted from The Joy of Vegan Baking, by Colleen Patrick Goudreau

4 1/2 tsp Ener-G Egg Replacer
6 tbs water
1 Cup of non-hydrogenated margarine
3/4 cup white sugar
3/4 cup light brown sugar, packed
1 tbs vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup all purpose flour
1 tsp baking soda
1 tsp salt
1.5 cups of Ghiardelli semi-sweet chocolate chips (they are naturally vegan!)

Preheat the oven to 375.  Ungreased cookie sheet is fine.

In a food processor, blender, or mixer with the whip attachment, whip egg replacer and water together until thick and creamy (about 5 minutes).

In a large bowl, cream the butter substitute, sugars and vanilla, and then add the egg replacer to combine.  In a separate bowl, combine the flour, baking soda, and salt.  Gradually mix (on lowest setting) the flour mixture into the butter mixture.  When almost combined, add the chocolate chips.

Bake on the cookie sheet for about 8 minutes, or until golden brown.  Let stand 2 minutes, and then remove to wire racks to cool.

yield:  3 dozen smaller sized, very chewy and soft cookies.