Chocolate Chip Cookies

Chocolate chip cookies had never really been my thing, at least as far as being one of my specialties. They always turned out fine, but nothing special. But one day I had a brilliant idea, one to liven up my chocolate chip cookies to make them special. That idea was cinnamon.

Chocolate Chip Cookies (makes about 1-2 dozen):

• 1/2 cup plus 1 tablespoon all purpose flour
• 1/2 cup plus 1 tablespoon whole wheat flour
• 1 teaspoon cinnamon
  
• 1/2 teaspoon baking soda
  
• 1/8 teaspoon salt
• 1/2 cup canola oil
  
• 1/2 cup firmly packed brown sugar
• 1/4 cup sugar
• 1 Ener-G Egg Replacer
• 1 teaspoon vanilla extract
• 6-8 oz. chocolate chips

Preheat oven to 350. In a small bowl combine all dry ingredients. In a large bowl, beat together oil and sugars. Add egg replacer and vanilla, mixing well. Slowly add the flour mixture, mixing well. Stir in chocolate chips. Drop dough by spoonful onto a greased cookies sheet. Bake 9-11 minutes until lightly browned. Cool on wire racks. Enjoy with a glass of almond milk. Yum!

A few tips:

• Traditionally, cookies are made with butter. I was out, so I just used canola oil. I have also made this recipe with 1/4 cup vegan margarine and 1/4 canola oil. I'm sure it would also turn out fine with all margarine.
• If you use all canola oil, as this recipe calls for, the batter is kind of crumbly. To shape the cookies, get a spoonful and press together with your hands.