Vegan Chocolate Chocolate Chip Walnut Cookies

Oh yeah, baby. These were really good. A common problem with baking vegan cookies is the texture. Without eggs, achieving the optimum cookie texture (crispy on the outside, chewy and soft on the inside) can be difficult. However, these turned out perfectly. I think I'm starting to convince my coworkers that vegan doesn't mean tasteless! The cookies were incredibly rich and chocolate-ly and just plain delicious.

Oatmeal Raisin Cookies

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.