- 1 3/4 cup all purpose flour
- 1 2/3 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 egg substitutes – follow the directions on your package or use 2 tablespoons chia seed meal or flax seed meal and mix with 6 tablespoons water
- 10 ounce dairy free butter
- 1 1/4 cup brown sugar – packed
- 8 ounces coconut sugar
- 2 teaspoon vanilla extract
- 10 ounces chocolate chips – dairy free
Mix the two flours, baking soda, baking powder and salt in a large bowl. Set aside.
Mix the egg replacer and water together and set aside.
In another bowl add the softened butter and push it with the back of a spoon to make sure it can be creamed.
Add the two sugars to the bowl with the butter and mix at medium speed for about 5 minutes until the mixture is light and almost fluffy.
Add the two mixed egg replacer to the butter mixture and beat at medium speed 2 more minutes.
Now the mixture will be very light and fluffy.
Add this mixture to the bowl with the dry ingredients and fold in gently.
Add the chocolate chips and fold in carefully.
Use a silpat (or parchment paper) on your cookie sheet.
Scoop out large scoops onto the cookie sheet. About 6 per sheet.
Give them plenty of room to spread out.
Bake at 350• for 12 to 14 minutes.
Let cool for 10 minutes and then remove to a wire rack.
They keep a couple of weeks in the refrigerator or you could freeze them in a rigid sided container for a long period of time.