Vegan Chocolate Chip Cookies

So here is my first recipe.  I went through 5 iterations of this recipe (thank you to my family, friends and co-workers for being my taste testers).  The variations included canola oil for the margarine as well as cornstarch/water and egg-replacer/water combinations in lieu of the xanthan gum.  I was a little apprehensive about using xanthan gum, but it is easy to find and goes a very long way.  Xanthan gum is the binding agent.  This version seemed the most like traditional chocolate chip cookies in terms of the texture of the dough and finished cookie as well as the taste.

Chocolate Chip Bar Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp xanthan gum

1 cup (2 sticks) non-dairy margarine
3/4 cup packed dark brown sugar
3/4 cup white sugar
2 tsp vanilla
2 tbs non-dairy milk

12oz non-dairy chocolate chips

Preheat oven to 375 degrees.  Line 2 cookie sheets with parchment paper or spray with non-stick cooking spray.

In a small bowl whisk together first 4 ingredients; set aside.

In the bowl of an electric mixer cream margarine and both sugars on medium high speed until light and fluffy, about 3 minutes.  Add vanilla and non-dairy milk and mix to combine.  Add dry ingredients at low speed and mix until combined.  Stir in chocolate chips by hand.

Drop by rounded tablespoons onto cookie sheets and bake 10-12 minutes until edges are set and golden brown, the middle will still be soft.  Cool on pan 5 minutes before transferring to wire rack to cool completely.  Makes approximately 6 dozen cookies.

Bar cookie variation:  spread dough in 15 x 10 inch aluminum foil lined jelly roll pan and bake 20 minutes until edges are set and golden brown, the middle will still be soft.   Let cool completely in pan.  Using overhang from foil, remove cookies from pan and cut into squares.  Makes approximately 6 dozen 2 inch bars.