I originally got this recipe from, The Joy of Vegan Baking, by Colleen Patrick-Goudreau. I made some of my own modifications that I think you will enjoy. The addition of the shortening helps the cookie keep it's shape better. The mini chocolate chips melt to make the cookies more like a brownie. And the extra dark cocoa adds more antioxidants. These are my youngest son's very favorite cookie.

3 t. Ener-G Egg Replacer

4 T. filtered water

1 c. non-hydrogenated , nondairy butter, such as Earth Balance (I used 2 sticks)

1/2 c. non-hydrogenated vegetable shortening, such as Spectrum

1 cup firmly packed organic brown sugar

1 cup organic granulated sugar

2 t. vanilla extract

1 t. peppermint extract

3 c. organic whole wheat pastry flour

1/2 c. unsweetened Extra Dark cocoa

2 t. baking soda

1/2 t. salt

1 c. non dairy, semi-sweet mini Chocolate Chips, such as allergen free Enjoy Life Foods brand

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper. In a small dish, mix the egg replacer and water until thoroughly combined and frothy.

Next, cream the butter and shortening together with a mixer, until thoroughly combined. Add the sugars and cream the butter and sugars together at high speed. Beat in the egg replacer mixture and the extracts.

In a separate bowl, combine the flour, cocoa, baking soda and salt with a wire wisk. Slowly add the dry ingredients butter mixture along with the chocolate chips. Mix well, but do not overstir.

Drop by rounded teaspoonfuls, or roll into ball and place on cookie sheet. Slightly flatten ball with palm of hand. Bake only for 10 minutes. Let cool for two minutes, then remove to cool on a wire rack.

Yields: 3 dozen cookies