Vegan Chocolate Chip Cookies

  • 2 1/4 cups all purpose white flour
  • ½ cup whole wheat pastry flour
  • 1 Tbsp baking soda
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup margarine
  • 1 cup sugar
  • 1 tsp molasses
  • ¼ cup soy milk
  • ¼ cup water
  • 2 tsp vanilla extract

Preheat your oven to 350º F. Prepare 2 cookie sheets by greasing them with a little margarine or lining them with parchment paper or Silpat. In a large bowl mix together the dry ingredients. Add chocolate chips and mix. In a mixer cream the margarine, sugar and molasses until smooth. Add the soy milk, water and vanilla and combine. Gradually add the dry mixture until fully incorporated. Roll dough into 1 ½ inch balls, flatten slightly and arrange about 3 inches apart on cookie sheets. Place cookies in oven for 10-15 minutes or until they are golden at the edges. Transfer to wire cooling racks. Store in an airtight container for up to 7 days.