Chocolate Chip Cookies | No Butter & No Eggs

Chocolate chip cookies are my weakness! If I had to pick one food item that I could eat and not gain weight from it'd be CHOCOLATE CHIP COOKIES (and french fries). Ryan finds it funny how much I love them. I also enjoy eating vegan meals, however when I was pregnant with Magnolia I gave up my vegan diet. My very favorite vegan cookbook is Thug Kitchen. All of their recipes are delicious and the ingredients are easy to find and usually already in your kitchen cabinets. I took their Chocolate Chip Cookie recipe and made a few modifications. They turned out amazing! I was pleasantly surprised since I didn't use butter or eggs in them.



Recipe

1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chilled peanut butter* (or almond butter)
1/3 cup brown sugar
1/3 cup white sugar
2 tablespoons ground flaxseed
3/4 almond milk
1 1/2 teaspoons vanilla extract (I always use extra)
1/2 to 2/3 cup semisweet chocolate chips

1. Sift together the flour, baking powder, baking soda, and salt. 
2. In a large bowl mix together the peanut butter and sugars until it's fluffy. Slowly add in the ground flaxseed, almond milk, and vanilla until a loose batter forms. 
3. When all of that is mixed up, slowly add the sifted flour mix. Mix until there are no more dry spots. Fold in the chocolate chips, cover, and put in the fridge for at least an hour and for up to two days. 
4. When ready to bake heat the oven to 350 degrees and bake for 15-18 minutes.