Vegan Chocolate Chip Cookies

The sun has been shining every single day so far. I can’t even begin to say how grateful I am for that. My family has been able to walk the dog, hike, bike, play tennis, play ping pong, jump on the trampoline, and eat our meals outside. It has definitely helped to keep us from going stir crazy.

We also made these amazing vegan chocolate chip cookies. This is my grandma’s recipe which I have adapted. It really is the little things that make such a difference during times like these. Something as simple as the sun shining or little comforts from your childhood.

What are the simple things that you are grateful for right now? I’d love to hear about them.

Chocolate Chip Cookie Recipe

2 sticks vegan margarine (I use Earth Balance)

3/4 cup coconut sugar

3/4 cup packed brown sugar

1 1/2 teaspoons vanilla

2 “eggs” (I use Bob’s Red Mill egg replacer)

2 1/4 cups all purpose flour

1 teaspoon baking soda

2 cups chocolate chips

Preheat oven to 375 degrees F.

Mix margarine, coconut sugar, brown sugar, vanilla, and egg. In a separate bowl mix flour and baking soda. Combine margarine mixture and flour mixture. Add in chocolate chips. Measure out a rounded tablespoon and place onto an ungreased cookie sheet.

Bake for 7-9 minutes or until cookies are golden brown. Cool for a minute or two on cookie sheet and then transfer to a surface to cool completely.

Eat some while they are still warm!