½cupvegan butter substitutesoftened (can use real butter or margarine)
½cupsugar
½cupbrown sugarpacked
½cupsunflower seed butter
Egg replacer for the equivalent of 1 egg1 teaspoon baking powder, 1 Tablespoon water, 1 Tablespoon vinegar or can use a regular egg
1 ½cupsunbleached all purpose flour
¾teaspoonbaking soda
½teaspoonbaking powder
½cupmini chocolate chips
Instructions
Heat oven to 375 degrees F.
Cream "butter", sugars and sunflower seed butter together, first by hand and then with an electric mixer for several minutes until the mixture is light and fluffy.
Combine and stir egg replacer ingredients in a separate bowl.
Add egg replacer to creamed "butter" mixture and stir to combine.
Add flour, baking soda and baking powder to creamed "butter" mixture and stir to combine.
Fold in chocolate chips.
Form dough into Tablespoon-sized balls and press to flatten.
If desired, use a fork to press down on the dough to make criss-cross indentations.
Line baking pan with parchment paper.
Bake for 8-10 minutes or until cookies just begin to brown. They will still be soft when removed from the oven.
Remove from oven and allow to cool on baking sheet for 5 more minutes.
Transfer to a cooling rack and allow to cool further.