By The Joy of Vegan Baking (Colleen Patrick-Goudreau)
GV comments: I’ve tried a lot of vegan chocolate chip cookie recipes, and this one hits the mark every time. One thing I found with these: they come out best (meaning exquisitely chewy) when baked on regular aluminum baking sheets, not the kind with the air insulation. My husband thinks they’re the best cookies he’s ever tasted, period. I’m betting your guests or family won’t miss the butter or eggs. Semisweet chocolate chips sometimes contain milk: of the national brands, Ghirardelli and Guittard do not contain milk fat; Nestles does. Generic brands differ, so read the labels. I highly recommend Colleen Patrick-Goudreau’s cookbook, The Joy of Vegan Baking, from which this recipe comes.
Timing: 60-120 minutes
Nutrition: Significant fat/sugar/processed