Vegan Double Chocolate Chip Cookies

In a small bowl, combine 2 tablespoons water, 1 tablespoon organic oil and 2 teaspoons baking powder. This is your egg substitute that you’ll use in a moment. Set aside for now.

Put the Earth Balance into a large bowl bowl. Using a handheld mixer, beat the Earth Balance until soft and fluffy. Add sugars and beat until creamed. Beat in the “egg” mixture and vanilla. Set aside.

Into a small bowl, sift together the flour, baking soda, salt and cocoa powder. Add this into the Earth Balance mixture and mix to combine. Mix in the chocolate chips.

Chill the dough in a refrigerator for at least 2 hours.

Preheat oven to 350 F. Line a cookie sheet with foil and spray the foil with nonstick cooking spray. Using a teaspoon, spoon cookie dough onto the baking sheet and space them about 1/2 inch apart. Bake for about 9 minutes. Let cool on the sheet for 5 minutes then transfer to a wire cooling rack.