Vegan Chocolate Chip Cookies

        One snow day in January I was house sitting for a friend. I woke up to a good foot of snow. After getting little physical activity lately, I gave shoveling the driveway a try. Fifteen minutes and a car halfway dug out, I gave up. I collapsed on the couch covered in sweat. 

        Figuring I could find a nice young fella to do this grueling task for me, I made a Facebook status asking to trade cookies for a clean driveway. Long story short, the man that is now my boyfriend, John, came to the rescue.

        A few months later, I am returning the favor and I finally made the rewarding cookies. John wanted chocolate chip cookies. He is a steak eating, anti-vegetable carnivore who isn't so encouraging of the Omnivore life style. I figured if I can win him over on vegan chocolate chip cookies, we can move on to the next step of winning him over in vegan cooking. 

        A few tweaks later, I have mastered this recipe. My family devoured the cookies. John will try his cookies on Friday. Here's hope that he will enjoy them, since he insist that my vegan baking is "poisoning" him.

You will need:

• 2 3/4 Cups of flour 
• 1 Teaspoon of salt
• 1 Teaspoon of baking soda
• 1 Cup of margarine (I used Smart Balance)
• 3/4 Cup of brown sugar
• 3/4 Cup of vegan sugar
• 1 Teaspoon of vanilla
• Egg replacer for 1 egg
• 1/2 Cup of Water
• 6 Ounces of vegan chocolate chips

First preheat oven to 350 degrees.

Mix together the flour, salt and baking soda in a large bowl and set aside.

In another large bowl, beat together the margarine, sugar, brown sugar, water, vanilla and egg replacer. Add the dry ingredients and wet ingredients and stir until combined well.

Stir in the chocolate chips.

Drop one inch spoonfuls of dough onto cookie sheet. Bake for 15 to 20 minutes, until edges are golden brown.