Pele's White Chocolate Mac Nut Cookies
1 1/2 cup turbinado sugar
1 teaspoon molasses
1 cup Earth Balance, softened
1/3 cup soy milk
1 teaspoon vanilla
1 eggs worth of EnerG egg substitute
1 1/2 cups of white flour
3/4 cup of whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
6 oz. vegan white chocolate chips (i.e. from Vegan Sweets)
4 oz. macadamia nuts, chopped
Heat oven to 350 Fahrenheit.
Mix egg replacer with water in a small cup. Combine sugar, molasses, softened Earth Balance, soy milk, pre-mixed egg replacer, and vanilla, together in a bowl and beat until fluffy.
Stir in baking soda and salt. Stir in flour. Stir in chocolate and nuts.
Drop by rounded tablespoons, 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 12 minutes, until light brown.
Cool for 1 or 2 minutes before removing from the cookie sheet onto a cooling rack.