Chocolate Chip Cookies
Yield: 2 dozen
3/4 cup Margarine
1/2 cup Light brown sugar
2 tsp. Egg replacer mixed with 4 Tbsp. Water
1 tsp. Vanilla
1 cup Whole-wheat pastry flour
1 cup Unbleached white flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 cup Chocolate chips
1/2 cup Chopped walnuts (opt.)
Let margarine stand at room temp. until soft. In large bowl, cream together
softened margarine and granulated sugar cane. Whisk or beat egg replacer and
water until foamy. Add egg replacer mixture and vanilla to creamed mixture.
In a separate bowl, stir together flours, baking soda, and salt; add to creamed
mixture and stir well. Stir in carob chips and nuts if desired.
Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet. Bake at 375
for 8-10 minutes or until golden brown. Remove from cookie sheet and cool on
wire rack.