Ingredients

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 Tbsp Gluten Free Egg Replacer
• 2 Tbsp Water
• 3/4 cup Earth Balance Buttery Sticks
• 1/2 cup Evaporated Cane Sugar
• 1/2 cup Brown Sugar packed
• 1 tsp Vanilla Extract
• 1 cup Vegan Chocolate Chips
• Large Flake Sea Salt for topping

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Combine flour, baking soda and salt in a bowl and set aside.
3. Whisk together egg replacer and water in a small bowl and let sit to thicken while preparing remaining ingredients.
4. Cream soy free buttery sticks, sugar and brown sugar until creamy. Add egg replacer mixture and vanilla extract and mix until combined. Gradually add flour mixture and beat until well blended. Mix in chocolate chips.
5. Scoop cookies, about 2 tablespoons each, and place 2 inches apart on prepared sheet trays. Sprinkle with large flake sea salt, pressing the flakes into the surface. Bake until golden-brown, about 10-12 minutes. Cool on sheet trays for at least 5 minutes before serving.