Keebler Chocolate Chip Cookies

Step 1

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

Step 2

In a medium size bowl, whisk the melted Earthbalance, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the flax mixture, then the Veganaise. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. CHILLING IS MANDATORY!

Step 3

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Step 4

reheat the oven to 325F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.

Step 5

Roll the dough into balls, about 2 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Place balls 2 inches apart on a cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 9-11 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. Enjoy!