Vegan Chocolate Chip Cookies

There's no substitute for a warm chocolate chip cookie straight out of the oven.  I have to give credit to Colleen Patrick-Goudreau, whose book The Joy of Vegan Baking seriously made me joyful when I learned I could have just about any dessert I wanted in a vegan version.  There is absolutely no compromise in flavor or texture here either: I promise.  I mean, just look at these babies!  Tip: with almost all cookies I like to use a Silpat liner.  It keeps the bottoms from burning and sticking and makes clean up a breeze!

4 1/2 teaspoons Ener-G Egg Replacer (eq. of 3 eggs)
6 Tablespoons water
1 cup non-hydrogenated, nondairy butter, softened (earth balance)
3/4 cup organic cane sugar
3/4 packed cup organic brown sugar
2 teaspoons organic vanilla extract
1 1/4 cups unbleached AP flour
1 cup whole wheat pastry flour (my version, hers uses all AP)
1 teaspoon baking soda
1 teaspoon salt
2 cups vegan chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 375F.  Whip the egg replacer and water together in food processer or blender until creamy.  In a stand mixer (or large bowl) cream the butter, sugars and vanilla.  Add the egg replacer and combine.  In a separate bowl, whisk together the flours, baking soda and salt.  Add to the wet mixture gradually until a dough forms.  Stir in the chips (and nuts if using.)  Drop rounded tablespoons onto baking sheet and bake for 8-10 minutes, or until golden brown.  Transfer to a rack to cool.
Makes ~1 dozen...so double the recipe???
;)