Step 1

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a small bowl, combine 1 tablespoon of egg replacer with 2 tbsp of water (These are the direction for Bob's Red Mill- if you are using a different brand, read the directions, the ratio might be different). Stir until combined and set aside.

Step 2

Using a stand mixer (or a mixing bowl and hand-held mixer), beat the vegan butter and both kids of sugar.

Step 3

While the mixer is running, add the egg replacer, almond milk, pure vanilla extract, all-purpose flour (one cup at a time), baking soda and salt. Mix until combined (the dough will be crumbly and hold its' shape when pressed).

Step 4

Scoop approximately 1 1/2 tablespoons of dough and roll it into a ball using your hands. Flatten it slightly with the palm of your hand. Add a few more chocolate chips to the top. Arrange the cookies on the baking sheet leaving 2-3 inches of room between each cookie. They will spread as they cook.

Step 5

Bake for 13 minutes or until the sides are lightly browned. The cookies will firm up as they cool. Remove from heat and let them cool on the baking sheet for 5 minutes. They transfer to a wire rack and allow them to cool for an additional 15 minutes.