Recipe provided by Presbytera Bridget
1/2 cup vegan butter
1/2 cup each sugar and brown sugar
1 1/2 cups flour
1/2 tsp. each salt and baking soda
1/2 cup walnuts or pecans or your favorite
1 tbls. egg substitute
1/4 cup rice milk; more as needed
1 tsp. vanilla
12 oz. Ghirardelli or other vegan chocolate chips
Cream together butter and sugars.
Combine warm rice milk and egg substitute, then add vanilla and mix with creamed ingredients.
Add in flour, salt, baking soda and rolled oats, then add rice milk a bit at a time until a nice cookie dough consistency is reached.
Stir in chocolate chips and bake @ 375 until lightly browned (11-15 minutes).
(1) For crunchy cookies extend cooking time until cookies are browned more.
(2) The dough can be shaped and stored in the freezer until ready to bake and eat, although it may require additional cooking time from the frozen state.