YAY! I admit, I adore chocolate chip cookies. I have been a vegan now for about 6 weeks, but admittedly, have been hanging on to my “dairy” chocolate chip cookies like a safety blanket. No need to that anymore! I finally got over my fear of the exotic and weird (not really) flaxseed ingredient that is often used in vegan baking as an egg substitute. I found some already pre-ground at Trader Joe’s (I have seen it elsewhere too so it’s not hard to find) so that made things easier and less intimidating. On the PPK forum (see link in left sidebar) someone mentioned that Trader Joe’s carries dairy-free chocolate chips, and they do, and they are tasty! These “sfot and chewy chocolate chip cookies” are awesome! The recipe came from Vegan Diner and aren’t y’all lucky that Julie posted a revised recipe on her blog today for the gluten-free version! If you don’t need a gluten-free version, you can prepare the cookies the way I did, just replace the 3/4 cup sorghum/brownrice flour with 1 cup of all-purpose flour and omit the following ingredients: potato starch, tapioca flour, xanthan gum.