2 tablespoons ground flax seed
2 tablespoons cornstarch
2 tablespoons canola or vegetable oil
4 tablespoons boiling water
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup vegan chocolate chips
1 cup quick cooking oats, optional
1/4 cup canola or vegetable oil
1/4 cup vegan margarine, melted
3/4 cup vegan sugar
1 cup brown sugar
2 teaspoons vanilla extract
1/4 cup nondairy milk
1. Preheat the oven to 375 degrees F. Take out 2 cookie sheets, place in fridge or freezer to chill. It is important that the cookies are put onto a cool surface before going into the oven.
2. Mix flax, cornstarch, 2 tablespoons oil, and the boiling water in small bowl and let sit for at least 10 minutes. Should be a wetter-paste like consistency, use a bit more water and oil if looks dry. This can sit while you mix the other ingredients together.
3. In another small bowl, mix the flours, baking soda, baking powder, salt, chocolate chips, and oats, if desired. In a large bowl, mix the 1/4 cup canola oil, margarine, sugars, vanilla, the "egg" mixture from step 1, and milk. Mix well, but don't overdo it.
4. Chill dough in the fridge for a couple minutes. I know it's a pain but it's worth it. Place cookies by rounded tablespoon onto chilled cookie sheets, and bake for about 9 -11 minutes. Let cookies cool for about 5 minutes before removing from cookie sheet.
Source of recipe: I was sick of failed attempts at vegan chocolate chip cookies, so I examined ratios and egg substitutes of other chocolate chip cookie recipes until I created a combination which is tollhouse like and yummy. The ingredient list looks long, but it's so worth it to have some cookies that finally taste real.