Vegan Chocolate Chip Cookies

2 cups Earth Balance Non-Hydrogenated Spread (soy butter)
1 1⁄2 cup turbinado sugar (or agave nectar)
1 1⁄2 cup Yellow D Brown Sugar (a vegan "brown sugar")
2 tablespoons Ener G Egg Replacer
8 tablespoons water
2 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 1⁄2 -3 cups vegan chocolate chips (we use regular ones)

Preheat oven to 350 degrees. In a small bowl or liquid measuring cup, combine egg replacer and water, mix until "puffy" and frothy. Set aside. In a large mixing bowl, cream Earth Balance and sugars. Add egg replacer/water mixture and vanilla, blend well. Next, sift in flour, baking soda, and salt. Stirring after each one or two cups of flour. Once all flour is mixed in, slowly add chocolate chips and stir until evenly distributed. Drop by teaspoonfuls onto ungreased cookie sheet and bake for 7-9 minutes. Makes approximately 4 dozen cookies.