I, like most kids in America, grew up on Toll House cookies. I was always so excited to bake with my mom and that would mean pulling out the bag of toll house chocolate chips and make the recipe on the back of the package. Since going vegan and now pretty much gluten free, I now make my peanut butter chocolate chip recipe all the time, but today I decided to retackle the toll house recipe. It’s not healthy, but here it is:

Vegan Toll House Cookies

Makes 3 dozen cookies

2 1/2 cup flour (if making gluten free, I like Hodgson Mills or Glutino mix)

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon cinnamon

1 cup (2 sticks) vegan butter, room temperature

1/2 cup sugar

1 cup brown sugar

1 teaspoon vanilla extract

2 flax eggs (2 tbsp. ground flax seeds mixed with 6 tbsp. water, let sit 5 minutes)

2 cups chocolate chips or chunks

1 cup chopped nuts (optional. I like walnuts and pecans)

Heat your oven to 375 degrees

Combine the flour, baking soda, salt, and cinnamon in a medium bowl.

In a separate bowl, cream the butter and sugars with a hand mixer. Mix in the vanilla extract and flax eggs.

Gradually beat the dry ingredients into the wet ingredients. Fold in the chocolate chips and nuts.

Drop rounded tablespoons of dough on to a cookie sheet and bake for 9 minutes.

Cool on baking racks and enjoy!!!

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