These are the best chocolate chip cookies I've ever tasted. Vegan or not. I'm not a vegan. My husband is. Because of his diet, I've just learned to do most of my baking without eggs. To replace eggs, in most recipes, you can use a "flax egg". To make a flax egg, just use about 2T ground flax in 1/4 c. fluid (you can use ricemilk, soy milk, nut milk or water). Adding flax to your cookies and muffins has other benefits too, like added Omega 3's and dietary fiber.
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter (use earth balance to make it vegan)
1/2 c. peanut butter
3/4 c. sugar
3/4 c. brown sugar (I like to use turbinado sugar instead)
1 tsp. vanilla
1/2 c. fluid (I use rice milk) + 1/4 c. ground flax - or use 2 beaten eggs
10 oz. chocolate chips
Preheat oven to 375 degrees. If using the "flax egg", mix your ground flax into the fluid and set aside. If using real eggs - skip this step. Combine flour, soda, salt and chocolate chips in a large, mixing bowl. Stir. Then, in another bowl, combine sugars, eggs (or flax mixture), softened butter, softened peanut butter and vanilla - mix well. Then combine everything together in the large mixing bowl. If you mix it with your hands, it will be easier.
Roll into one inch balls and press down onto ungreased baking sheets (I use baking stones instead). Then bake for about ten minutes - being careful not to overbake. Let these cool on the baking sheet for a few minutes, then transfer to a cooling rack or plate.
A few notes:
Turbinado sugar (also known by the brand "Sugar in the Raw") is a nice, large granule sugar used in baked goods to enhance sweetness and add a little fun texture. You can find it at most stores these days - wherever you buy sugar.
You can make these without peanut butter - just use one whole cup of butter, instead of a half cup.
Walnuts are also good in these.