Makes: 12 to 16 cookies
Ingredients:
1/3 cup coconut oil
1/2 cup packed brown sugar
1/2 cup vegan white sugar
2 tablespoons vanilla extract
1 tablespoon vegan butterscotch extract
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons water
1 cup spelt flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup vegan dark chocolate chips
Directions:
1. Preheat the oven to 325 degrees and line cookie sheets with parchment paper.
2. In a mixing bowl, cream coconut oil and both sugars using a hand mixer until well blended, about 2 minutes. Beat in vanilla, butterscotch extract, and egg replacer mixture until light and fluffy. Gradually add dry ingredients until well blended. Stir in chocolate chips by hand.
3. Drop by heaping tablespoon (or up to 1/4 cup if you prefer larger cookies) onto the cookie sheet about 1 to 2 inches apart. Bake for 15 to 17 minutes, until edges are lightly browned. Place baking sheets on a wire cooling rack for a few minutes, then transfer cookies onto the wire racks to cool completely.
