Egg-Free Chocolate Chocolate Chip Cookies

Preheat oven to 360ºF. (I live at high altitude. If you don’t, 350ºF is probably a better temperature.)

In a large bowl, cream margarine, oil, sugar, water and vanilla extract until blended.

In a separate bowl, mix together flour, baking soda, salt and cocoa powder.

Add dry ingredients to creamed mixture and mix well. Add chocolate chips and stir to combine.

Line a cookie sheet with parchment paper. If you don’t have parchment paper, I think it would be okay to use an ungreased cookie sheet. Use a cookie scoop to place tablespoon-sized portions on the cookie sheet, about 2 inches apart.

Bake for 8–10 minutes. Watch to make sure they don’t over-bake so they don’t become hard when cool. Remember, there’s no egg!

Allow cookies to cool on the baking sheet for a couple minutes, then remove them to a wire rack to completely cool.