This is an easy one – simply use your favorite chocolate chip cookie recipe and replace the butter and eggs with margarine (I used Earth Balance) and an egg replacer (I used No Egg). Add a few heaping tablespoons of cocoa powder with the flour.
I baked up a batch and sold them fresh from the oven at our Lenten bake sale yesterday. If you love chocolate, you will love these cookies!
For reference, I veganized the original Toll House Cookie recipe:
2 1/4 cups all-purpose flour, minus 2 Tbsp
1 teaspoon baking soda
1 teaspoon salt
2 heaping Tbsp Extra Dark Cocoa Powder
1 cup (2 sticks) Earth Balance, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
No-Egg, equivalent to two eggs
12-oz. pkg Ghirardelli Semi-Sweet Chocolate Chips (Sorry, Nestle, we’ll use yours when you stop putting milk in everything including dark chocolate! :p )