Everyone loves chocolate chip cookies and you can never eat just one. This was a cookie I was really missing when I found out that my daughter had food allergies and it was the first cookie recipe that I attempted to make. Every should enjoy homemade chocolate chip cookies. These are best warm from the oven and served with vanilla soy ice cream for an extra special treat.
2 c flour
1 tsp baking soda
1 tsp baking powder
1 c (2 sticks) softened soy butter such as Earth Balance
¾ c sugar
¾ c brown sugar
1 tsp vanilla
3 tbs water
3 tbs canola oil
1 package nut free and dairy free chocolate chips such as Divvies or Enjoy Life
Measure dry ingredients and put into a medium sized bowl. Stir together. Add soybutter and sugars to a large mixing bowl. Beat on medium with an electric mixer until well blended. Add the vanilla, water, and canola oil and beat again. Pour in the flour mixture and beat on low until a soft dough forms. Stir in the chocolate chips with a spoon. Drop by tablespoonfuls onto an ungreased baking sheet and bake at 375 for 10- 12 minutes. Cool on wire racks and enjoy. Makes about 36 cookies. Store in an airtight container to preserve freshness.