Another winner from the vegan challenge.  Yummy chocolate chip cookies that stay chewy on the inside while getting a bit crispy on the outside.  The flax seed replaces your egg, and adds some excellent health benefits.  I made these a second time with whole wheat pastry flour (mostly because we were out of regular all purpose flour) and they were a bit dry.  Maybe try a mix if you want to go whole wheat.  Yum yum.

Ingredients

• 1 1/4 Cup Unbleached All Purpose Flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 Cup Brown Sugar
• 1/4 Cup (White) Vegan Sugar
• 1 Stick (1/2 Cup) of Soy Butter (Earth Balance)
• 2 TBS of ground flax mixed with 3 TBS of Warm Water (allow to sit for 2 minutes)
• 1 tsp vanilla extract
• 1 Cup Vegan Chocolate Chips

 Directions

Preheat your oven to 300 degrees*

Sift your dry stuff. (A) Get all your wet stuff ingredients together. (B) Whisk or mix your wet stuff thoroughly with a spatula. (C) Mix your wet stuff and dry stuff together.  (D) You should have a nice stiff mousse-like dough. (E) Mix in your vegan chocolate chips. (F) Form your cookie dough and place (with a good amount space between them) on a greased cookie sheet. Bake for 20 – 23 minutes at 300 degrees until golden brown.

Source: SuperVegan