2 egg substitutes or flaxseed eggs (1 heaped tablespoon ground flax seed mixed + 1/4 cup water per egg)
1 cup vegan buttery spread
1 cup brown sugar, firmly packed (can use raw sugar)
1 cup vegan white sugar
2 teaspoons vanilla extract
1 tablespoon molasses
3 cups all-purpose flour (or can mix 1/2 all purpose flour and 1/2 whole wheat pastry flour)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) vegan semisweet chocolate chips
1. Preheat oven 350 degrees Fahrenheit. Mix flax egg and leave for 10 minutes. Cream together buttery spread and sugars in mixer or large bowl. Beat in eggs. Mix in vanilla and molasses.
2. Sift flour/s, salt, and baking soda. Add in thirds to previous mixture. When thoroughly mixed, add chips.
3. Make whatever size cookies you want (this makes about 36 large cookies). Bake on ungreased pans for about 10 minutes depending on size of cookies.
Cool very well before you try and take them off the trays. Enjoy!