The Best Vegan Chocolate Chip Cookies

1. Pre-heat oven to 350 degrees F. Prepare egg equivalent and set aside. (I use EnerG Egg Replacer: Whip 1 tablespoon EnerG Egg Replacer & 1/4 cup water together until light & frothy. Set aside.)
2. Cream margarine, brown sugar, and white sugar together on high speed with a mixer (this takes about 2 minutes - do not under beat!) Add agave, vanilla extract, and nondairy milk. Cream again for about a minute. In a separate bowl, mix together flour, baking soda, and salt. Add half at a time to creamed mixture, mixing well in between. Stir in chocolate chips (and pecans and/or cherries - if using).
3. Let dough chill in refrigerator about 10 minutes.
4. Drop by well-rounded tablespoonfuls (I use my measuring spoon, but you could use a cookie scoop, too) onto a non-stick cookie sheet, spaced about 2 inches apart. Keep remaining dough in refrigerator while batches bake.
5. Bake for 8 to 10 minutes, being careful not to over-bake. You should take them out when they are just beginning to turn golden, but middle looks like it's not quite set. (This takes about 9 minutes in my oven.) Let cool on cookie sheet 3 to 4 minutes before removing (the cookies will continue to set up). Carefully remove to a wire cooling rack to continue cooling. Keep in an airtight container.
(Tip - You can keep cookies soft if you put a few small pieces of bread in the container with the cookies. I take one slice & tear it in quarters. The next day the bread will be hard & dry, but your cookies will be soft. Just be sure that bread does not actually touch the cookies as they can become too soft.)
Source of recipe: I've tweaked several different chocolate chip cookie recipes over the years since becoming vegan & (so far) this has been voted by my family & friends as the BEST vegan chocolate chip cookies ever!