- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup date paste (see above for instructions)
- 3 tablespoons almond milk
- 1/2 cup brown sugar (firmly packed)
- 6 tablespoons granulated sugar
- 1 egg’s worth of Ener-G egg replacer
- 1 teaspoon vanilla extract
- 1 3/4 cups vegan chocolate chips (add more if desired)
- Preheat oven to 350 degrees. Line 2 baking sheets with Silpat or lightly grease with non-stick spray. Set aside.
- In a medium bowl, sift together the flour, baking soda, and salt. My favorite method for sifting is using a whisk to lightly break up the flour and aerate the ingredients. Feel free to use a conventional sifter as well. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat together the date paste, brown sugar, and granulated sugar and almond milk on medium speed until smooth. Add in the Ener-G egg replacer and vanilla extract and beat until well blended. Slowly add in the dry ingredients and beat on low until just combined. Add in the chocolate chips and beat on low until distributed throughout.
- Drop the dough by tablespoons onto the baking sheet and freeze for at least 4 hours. This ensures that the edges get cooked when the cookies are baked, but the middle stays tender. After freezing, bake the cookies for 8-10 minutes, or until lightly browned. I would recommend underbaking these cookies, ensuring that they do not dry out.
- Remove from oven and let cool for at least 30 minutes, this gives them the nice crust and crunch we want on a chocolate chip cookie!
- Store in a sealed container at room temperature for up to a week.