Preheat the oven to 350°F (175°C).

In the bowl of a stand mixer or with a hand beater, cream the vegan butter and both sugars with the paddle attachment until light and fluffy, about 3–5 minutes.

Stop the mixer every so often and scrape the sides and bottom of the bowl.

Add the vanilla extract to the room temperature plant milk and slowly drizzle it into the creamed mixture until fully incorporated.

In a separate bowl, sift together the flour, baking soda, baking powder, egg replacer, and salt. Add this dry mixture to the mixer all at once and mix on low speed just until combined. Do not overmix.

Fold in the chocolate chips until evenly distributed.

Using a 2-ounce cookie scoop (or a heaping tablespoon), drop dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart.

Do not press the dough balls, as they will spread naturally during baking.

Bake immediately in the preheated oven for 12–15 minutes or until lightly golden browned. Let cool slightly before serving.

servings: 24 cookies

prep_time: 15 minutes

cook_time: 12–15 minutes

total_time: 30 minutes