I also like to add three different types of chips. You don't have to if you want a more traditional cookie, but I do. I recommend at the very least doing white and semi-sweet chips. There's this creaminess that is added by the white chips that cannot be beat. Make these, they will get eaten.
- 1/2 cup coconut oil, room temperature
- 1/2 cup vegan butter, softened
- 1 cup brown sugar, dark preferred
- 1/2 cup granulated cane sugar
- 2 egg replacements (I use Ener-G)
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 2 cups flour
- 1/2 cup semi-sweet chips
- 1/2 cup vegan white chips (I use Oppenheimer)
- 1/2 cup vegan butterscotch chips (Or 1/4 additional each semi-sweet and vegan chips)
In a stand mixer or with a hand mixer in a large bowl, whip together the oil, butter and sugars until light and fluffy. Add in the egg replacer and the vanilla and whip until just combined. While slowly mixing, add in the baking soda, salt and flour and beat for about 2 minutes until well combined. Add in the chips and stir until just combined and the chips look uniform.
Cover dough and chill for two hours.
Preheat oven to 375.
Drop by rounded teaspoonfuls onto a cookie sheet. Using your fingers, gently press the dough down to create a more flat, spread out cookie. Bake for about 8 minutes, or until the edges look golden brown and crisp.
Allow to sit on cookie sheet to cool.
I love these best with a HUGE glass of almond milk.
Variation: Press dough into a 9x13 pan and bake at 350 for about 18 minutes. Allow to cool completely. Cut into squares. Eat one of the ooey gooey end pieces. It's my favorite.