Peanut Butter Chocolate Chip Cookies

These are Dyl's favorite cookies. Perfect for Christmas Eve!

Peanut Butter Chocolate Chip Cookies:

Adapted from Peanut Butter Cookies in The Joy of Vegan Baking

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons Ener-G Egg Replacer (equivalent of 1 egg)
2 tablespoons water
1 cup sugar
3/4 cup peanut butter
1/2 cup nondairy butter
3 tablespoons nondairy milk
1 tablespoon pure vanilla extract
1/2 cup nondairy chocolate chips or (preferred) chunks

Preheat the oven to 275. Line 3 cookie sheets with parchment paper or lightly oil.

Whip egg replacer and water in a blender or food processor (or really vigorously by hand with a whisk). Set aside. Beat sugar, peanut butter, butter, milk and vanilla together either with an electric mixer or by hand until thoroughly combined. Stir in egg replacer mixture.

Add flour, baking soda and salt and mix until just-combined. Fold in chocolate chips or chunks.

Scoop rounded tablespoonfuls of dough and roll into balls. Place 2 inches apart on baking sheet and use a fork to make a crisscross pattern on each cookie. Bake for 10 minutes. Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.

Yield: 2 dozen cookies