A conundrum exists when it comes to chocolate chip cookies at Christmas. On the one hand, they are delicious and always seem to disappear faster than the other cookies. On the other hand, they don’t feel very festive or Christmas-y. Every year, I assemble a Christmas Cookie tray and fill it with different types of Christmas cookies, and every year without fail, chocolate chip makes the cut.  In a way, they are my fallback cookie, in case all of the other cookies come out tasting like dirt. They’re also easily the most accessible of all vegan cookies, because everybody is used to them. A chocolate chip vegan cookie is a must easier sell than, say, a pressed spritz cookie with naturally-colored vegan sprinkles. With chocolate chip, there’s no explaining or hard sell; people just pick them up and munch away.

For these particular chip-filled little darlings, I veganized a reduced-fat recipe by substituting egg replacer for the egg whites (yes, the original recipe uses egg-whites) and using earth balance instead of butter. Helpful hint: melting the butter before using it allows you to use less. It’s some kind of miracle of science or physics that allows you to cut the fat in the recipe, which is a good thing because you will want to eat twice as many of these cookies. They are seriously that good. Reduced-Fat Vegan Chocolate Chip Cookies

1/2 c. white sugar

1/2 c. brown sugar

1/4 c. melted butter

egg replacer powder for one egg (pre-mixed)

1 tsp. vanilla extract

1 c. flour (I used whole wheat pastry flour)

1/2 tsp. baking soda

1/8 tsp. salt

1/2 c. dairy-free chocolate chips

1. pre-heat the oven to 350 degrees. While is is heating, mix the flour, baking soda, and salt in a large bowl. In a separate bowl, beat together the sugars, butter, and egg replacer until light and creamy.

2. Add the vanilla to the sugar mixture. Slowly stir in the flour, adding 1/4 of it at a time and mixing well after each addition. Stir in the chocolate chips.

3. Drop rounded spoonfuls onto a parchment-paper lined cookie sheet, leaving 1″ between cookies. Bake at 350 for 8-10 minutes and cool for 5 before removing from the tray. Let the cookies cool completely in a single layer before transferring them to a storage container.