World'S Best Vegan Peanut Butter Chocolate Chip Cookies

• 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
• optional
• 1/2 cup chopped pecans (or both) or 1/2 cup chopped walnuts (or both)

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.

bobs red, water, vegan margarine, peanut butter, turbinado sugar, baking soda, salt, vanilla, whole wheat pastry flour, vanilla soymilk, chocolate chips, pecans

Taken from www.food.com/recipe/worlds-best-vegan-peanut-butter-chocolate-chip-cookies-449044 (may not work)