Vegan LEVAIN Chocolate Chip Cookies

Ingredients:

• 1 Stick Earth Balance Buttery Spread or 125 grams Vegan Margarine
• 1 Cup Granulated Sugar
• 1 Tablespoon Molasses
• 2 Tbsp Ground Flax Seed
• 5 Tbsp Water
• 2 tsp Vanilla Extract
• 2 1/4 Cups Flour
• 3/4 tsp salt
• 2 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1 Tbsp Cornstarch
• 2 1/4 Cup Chocolate Chips

Method:

1. In a small bowl, combine flaxseed, water and vanilla. Stir and set aside.
2. In a large bowl with a wooden spoon, or in the bowl of your mixer fitted with a paddle attachment, cream together the earth balance, sugar and molasses until well combined and creamy. Add the flax mixture and stir well to combine.
3. Add the flour, salt, baking powder, baking soda and cornstarch into the bowl and combine. This dough is really thick so if you are mixing with a bowl and spoon you will be using some elbow grease.
4. Add chocolate chips, stir to distribute and refrigerate dough for 2 hours.
5. Preheat oven to 350* F and line a baking sheet with parchment.
6. Spray a 1/3 cup measure with nonstick spray and pack the dough into the measuring cup. Use a spoon to help remove the dough. Roll into a ball using the palm of your hands.
7. Arrange 6 dough balls onto the parchment lined baking tray, evenly spaced, placing the other 6 back into the refrigerator until they are going to be baked.
8. Bake at 350* on the middle rack of your oven for a total of 17-20 minutes, rotating the baking sheet after 12 and then baking for 5-8 minutes longer. Let cool on the baking sheet for 10 minutes, then move to a wire rack to continue cooling.