World's Best Vegan Peanut Butter Chocolate Chip Cookies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons bob's red mill egg substitute
• 6 tablespoons water
• 1/2 cup vegan margarine
• 1/2 cup peanut butter
• 1 1/2 cups turbinado sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 1/2 cups whole wheat pastry flour
• 1/3 cup vanilla soymilk or 1/3 cup almond milk
• 12 ounces chocolate chips, to your taste
• 1/2 cup chopped pecans (or both) or 1/2 cup chopped walnuts (or both)

Recipe

• 1 preheat your oven to 350.
• 2 mix egg replacer with water until very smooth and set aside. i love brm but if you have a different favorite egg substitute, use that.
• 3 cream the margarine and peanut butter together.
• 4 add the sugar and egg replacer, add the soda, salt and vanilla.
• 5 when all is smooth, add in the flour. whole wheat pastry flour is much dryer than normal all purpose flour, so once it's been incorporated, add in 1/3 cup of soy or almond milk a bit at a time until you have a smooth dough.
• 6 turn in your chocolate and nuts, if desired.
• 7 bake (preferably on a pizza stone) at 350 for 8-10 minutes.