I don’t consider myself an accomplished baker, and truthfully I rarely make dessert. But, these cookies got so many compliments from everyone who tried them that I have to share. My recipe was inspired by ones from The Joy of Vegan Baking, so show that page a little love!
4 1/2 tsp Ener-G Egg Replacer (or 2T ground flax seeds)
1 cup coconut oil
1 cup granulated sugar
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 package vegan semi-sweet chocolate chunks
1/3 cup each walnuts, almonds & Brazil nuts, chopped
Preheat oven to 375. Line your cookie sheets with parchment paper.
In a food processor or blender, whip together the egg replacer & water until it’s thick & creamy.
In a large bowl, cream together the coconut oil, sugar and vanilla. Add the egg replacer mixture and mix thoroughly.
Combine all the dry ingredients except the nuts and chcocolate chunks in another large bowl. Mix well. Gradually add the dry ingredients into the wet, mixing thoroughly so there are no lumps of dry ingredients. Stir in the nuts and chocolate.
Scoop onto your cookie sheets using a spoon to make the cookies roughly equal in size. Press any stray nuts or chocolate back onto the cookies — these are so loaded that they fall off the dough easily when you’re scooping.
Bake for 10-12 minutes, or until golden brown. Cool on wire racks.