You’re eight years old tiptoeing past your mom and sneaking off into the kitchen to go steal a big ol‘ spoonful (or a few spoonfuls) of raw Tollhouse cookie dough. Yep, that’s our childhood. We considered ourselves a dynamic duo of professional ninja cookie dough stealers.

Well, friends, we think it’s safe to say we [I mean, Luisa so expertly] perfected the plant powered version of these Tollhouse style cookies. Nope, no healthy oats or almond flour here. Just the classic cookies that are perfect for eating raw with a spoon (hide from your mom) or freshly baked all warm and gooey.

Ingredients 

• 1/2 cup butter (we like Earth Balance)
• 3/4 cup light brown sugar
• 1/4 cup white cane sugar
• 1 flax egg (1 TBS flax, 2 TBS water)
• 2 TBS agave
• 2 teaspoons vanilla extract
• 1.5 cups flour
• 1/4 teaspoon baking soda
• 1/3 teaspoon salt
• 3/4 cup chocolate chips (dairy free)

Cooking

• Preheat oven to 350ºF
• Soften butter until half soft, half melted
• Beat butter with both sugars until creamy. Then pour in the agave, vanilla and flax egg. Lightly beat until mixed
• Add the flour, baking soda, and salt. Mix. If needed add more flour until dough is soft and easy to handle
• Fold in the chocolate chips
• Scoop out the dough into balls and place them on a baking sheet
• Bake for 11 minutes. They will look pale but should be golden around the edges. Might look a bit uncooked in the center but that’s okay, they will be perfect when cooled. Tip: add a sprinkle of sea salt on top
• Cool for about 30 minutes
• Enjoy! Don’t forget to share with your mom