Vegan cookie baking can be a tricky affair since the absence of real butter and eggs can ruin the crispy and chewy texture (they turn out more like muffins). Fortunately that didn't happen here and these were yummy! I used Earth Balance Margarine to replace the butter and instead of eggs I used a mixture of ground flax seeds and water. The flax seed mixture provided the required amount of moisture, protein and fat that eggs would otherwise offer.
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