Vegan Chocolate Chip Cookies

Chocolate chip cookies are a classic. They're acceptable to make year-round, they're easily customizable and they're delicious. This recipe is a vegan twist on a simple cookie.
 
Before we get started, feel free to add add-ons as you see fit for your cookie. If the batter is to liquid-y or sticky, throw in some oatmeal, if it seems a bit dry, put in a dash of milk or blend in a mashed up banana!
 
I'll have a post coming up in a bit with my favorite places to get vegan groceries, but to make things easier for you: vegan chocolate chips are easiest to find if you look for semi-sweet or dark chocolate varieties. I recommend the Trader Joe's semi-sweet chocolate chips or the Kirkland Signature semi-sweet chocolate chips if you're in the proximity of a Costco.

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 Ingredients:
Oil (to grease pan)
2 TBSP flax meal (you can also grind your flax seeds to create this)
6TBSP water
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup Earth Balance melted (or other vegan butter substitute)
1 tsp vanilla extract
1 1/4 cup chocolate chips
Optional: banana, chopped nuts, oatmeal

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1. Preheat oven to 375°F and grease cookie pan.
2. In a small bowl create two flax seed eggs by mixing flax meal with water using a fork. Set aside for at least 5 minutes.
3. In a medium bowl, mix flour, baking soda and salt.
4. Using an electric mixer on medium, in a large bowl blend sugar, brown sugar and Earth Balance until just combined.
5. Continuing to blend, add in flax egg and vanilla extract.
6. Blend in dry ingredients slowly.
7. Using a wooden spoon to mix them in, add chocolate chips or other
   add-ins.
8. Form small balls of dough and set them on the cookie try, making sure to leave some space between them.
9. Cook for 10 minutes.
10. Remove from oven and use a spatchula to place cookies on a newspaper or paperbag to harden.