Vegan Chocolate Chip Cookies

By far the best vegan chocolate chip cookie recipe I have come across is the one from Mori-Nu tofu: http://www.solaeliving.com/soyproteinrecipes/recipes/tofucookies.jsp

In my trial and errors with this recipe, I have found that the absolute best tasting, healthiest and most consistent thing to use in place of margarine in this recipe is Earth Balance Buttery Sticks. I swear by these for baking. You can't beat it (except with your mixer :-)). (You can also pinch a little buttery stick and melt it with buttery spread for popcorn - and a little nutritional yeast and paprika - mmm, mmm, mmmm!)

For baking, I recommend using parchment paper. You can find this in the grocery store near the aluminum foil. Parchment paper will give your cookies a consistency and elimates those burned bottoms. It also makes it really easy to move the cookies from the cookie sheet to the cooling area (just lift the paper, cookies and all) and then put a new sheet down for the next batch of cookies.

This recipe can be easily doubled to use the whole package of tofu. These cookies keep like champs in the freezer. I usually keep out a few to eat and freeze most in a large ziplock bag. You can fold them into the parchment paper that you used to bake them on to keep them from sticking together when they freeze. Then, just take out a sheet full and thaw (or heat up in the microwave) when you want to server. They are awesome warmed up!!!

If you follow these instructions, you'll have a very moist, chewy decadent cookie that tastes as good or better than butter and egg versions.