The best vegan and gluten-free chocolate chip cookies! They come out soft, chewy, and delicious every time.
Preheat oven to 375° F (190° C).
Mix flax meal and water and set aside.
Mix margarine and Sucanat with a mixer until blended smooth.
Add flax mixture or the egg replacer mixture to the margarine and Sucanat and beat with a mixer for 30 seconds
Combine dry ingredients in a separate bowl.
Slowly add the dry ingredients, using the low setting on your mixer until everything is combined.
Stir in the carob or chocolate chips with a spoon.
Put heaping tablespoons of cookie dough on a dry cookie sheet about 3 inches apart.
Bake for 10 minutes.
Let them cool on the tray for a few minutes before transferring them to a flat countertop.