Chewy Vegan Chocolate Chip Cookies

• 2 14 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 13 cup coconut oil
• 14 cup margarine
• 34 cup white sugar
• 34 cup packed brown sugar
• 1 12 tablespoons flax seed meal
• 1 12 tablespoons Ener-G Egg Substitute, powder
• 14 cup non dairy milk
• 1 teaspoon vanilla
• 2 cups semisweet vegan chocolate chips

1. .)
2. Preheat oven to 375F.
3. 2.)
4. In a small bowl, mix soy milk VERY WELL (until creamy) with Ener-G egg replacer and flax meal using a fork.
5. Set aside.
6. 3.)
7. In another bowl, mix together flour, baking soda and salt.
8. Set Aside.
9. 4.)
10. In a large bowl, cream together coconut oil, Smart Balance and sugars.
11. Add soy/flax mixture and vanilla.
12. Beat with electric mixer until smooth.
13. 5.)
14. Gradually add flour mixture to liquids.
15. Stir in chocolate chips.
16. 6.)
17. Drop by small well-rounded teaspoonfuls (actually less than a teaspoon, more like 3/4 tsp) onto ungreased cookie sheet.
18. 7.)
19. Bake for 8 - 10 minute until lightly golden.
20. Watch the time, it depends on the pan.
21. This produces a bite-size, melt-in-your-mouth, chewy cookie.
22. **If you want crisp cookies, or larger cookies, play with the baking time by just a few moments.
23. 8.)
24. Let cool on the pan 5- 6 min., just until set enough to remove to wire rack.
25. They will be very soft and fragile, but will set up as they cool.
26. Let pan cool before baking more.

flour, baking soda, salt, coconut oil, margarine, white sugar, brown sugar, meal, egg substitute, non dairy milk, vanilla, semisweet vegan

Taken from www.food.com/recipe/chewy-vegan-chocolate-chip-cookies-465444 (may not work)