Ingredients
2 1/4 cups Unbleached White Flour
1 tsp Baking Soda
2 tsp Egg Replacer Powder, dry
1 tsp Salt
1 cup (2 sticks) of Vegan Margarine, softened
3/4 cup Vegan White Sugar
3/4 cup Organic, Vegan Brown Sugar
1 tsp Pure Vanilla Extract
1/2 cup MimicCreme
2 cups (12-oz. pkg.) Vegan Chocolate Chips
1-2 TBSP finely grated, dried Chipotle Pepper (optional)
Preheat your oven to 350 degrees F. Line a table or counter top with parchment paper.
In a medium size bowl, mix together the flour, baking soda, egg replacer powder and salt.
In the bowl of your stand mixer (or in one big-ass bowl), beat the vegan margarine, white sugar, brown sugar and vanilla extract until creamy and fully combined. Slowly pour in the MimicCreme 1/4 cup at a time, making sure the first 1/4 cup in fully incorporated before adding the second. Scrape down the sides or your stand-mixer or bowl well.
Add and mix in the flour blend in small batches until fully blended into cookie dough.
Carefully beat in the vegan chocolate chips and grated chipotle peppers until they're evenly distributed throughout the dough.
Drop about 12 heaping tablespoons of dough onto an un-greased baking sheet, and bake for about 10 minutes in the preheated oven. Cook times may vary based on your altitude and how crunchy you like your cookies.
Once you take the pan out of the oven, place the baking sheet on top of cooling rack for 4-5 minutes. Then use a spatula to place the cookies on the parchment paper until cool enough to eat.
These are also great frozen then reheated in the toaster or microwave.
