Perfect Vegan Chocolate Chip Cookies

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These cookies are made without dairy or eggs, but they bake up perfectly every time! The secret is the vegan egg replacer that I use.

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Preheat your oven to 375° F (190° C). Mix together 1 1/2 tablespoon of garbanzo bean flour with 1 1/2 tablespoon of water until smooth and set aside for at least 5 minutes.

Cream the butter and brown sugar for 1 minute. Add 1 teaspoon of vanilla extract, and chickpea egg replacer mixture, and cream for an additional minute.

Turn off the mixer and add the flour, corn starch, baking soda, and salt and mix on low until a thick dough is formed.

Add 1/2 cup of vegan chocolate chips and stir well. Use a 1 tablespoon cookie scoop to spoon cookie dough onto ungreased cookie sheet. Place additional chocolate chips on top of dough.

Bake at 375° F (190° C) for 8-10 minutes until they have flattened and are slightly brown. They will firm up when cooled. Allow to cool for 5 minutes on a cookie sheet before moving to a flat surface or cookie rack.