Olivia's Best Chocolate Chip Cookies Ever - again

I've posted this recipe before.

But it deserves repeating because it's SO GOOD!

OK, to be fair, I tried the chocolate chip cookies in two brand-new, well-known (and will remain unnamed) vegan cookbooks over the weekend. And honestly? They were OK.

I know all those authors are far, far more experienced cooks than I, their recipes have been tested by hundreds of people, they probably know FAR BETTER how to make the "perfect" cookie, but "perfect" is in the eye (and tastebuds) of each individual - this is still THE BEST Chocolate Chip Cookie Recipe that I've run across.

And I know I'm plenty biased since my daughter created this recipe JUST FOR ME from several non-vegan ones, figuring out and tweaking the vegan substitutions all on her own. But we all love this recipe. Everyone I know loves this recipe. Everyone. Even cookie-haters (yes, there ARE some out there).

I have no illusions that I will ever publish a cookbook. My recipes are not top secret. They are not filled with spelt, high in fiber or nutritious with whole grains. But they are vegan, and they are yummy. The "Toll-House" kind of cookies you grew up with. Here you go. Bake some, sit back and watch "American Idol". Enjoy.

Olivia's Amazing Vegan Chocolate Chip Cookies

2 1/4 cup all-purpose flour

1 tsp. baking soda

1 tsp. salt

1/3 cup coconut oil

1/4 cup Smart Balance Light (or regular Earth Balance will work fine too, though for some reason SB Light just works the best)

3/4 cup white sugar

3/4 cup packed brown sugar

1 heaping Tbsp. flax meal

1 heaping Tbsp. Ener-G egg replacer powder

1/4 cup soy, almond or hemp milk

1 tsp. vanilla (use real vanilla if you can)

2 cups vegan chocolate chips (Good quality vegan chocolate chips are absolutely essential here. Guittard Semi-Sweet is my favorite - available in regular grocery stores and VEGAN!)

1.) Preheat oven to 375 F.

2.) In a small bowl, mix soy milk VERY WELL (until creamy) with Ener-G egg replacer and flax meal using an electric mixer or hand (immersion) blender. Set aside.

3.) In another bowl, mix together flour, baking soda and salt. Set Aside.

4.) In a large bowl, cream together coconut oil, Smart Balance and sugars. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.

5.) Gradually add flour mixture to liquids. Stir in chocolate chips.

6.) Drop by small well rounded teaspoonfuls (actually less than a teaspoon, more like 3/4 tsp) onto ungreased cookie sheet. Bake for 8 - 10 min. until lightly golden. Watch the time, it depends on the pan.

7.) Let cool on the pan 5- 6 min., just until set enough to remove to wire rack.

You can add nuts, raisins, coconut, whatever... but we like them just as they are!