Nutmeal Chocolate Chip Cookies

3 cups almond or hazelnut meal ( I get mine at Trader Joe)
2 sticks (or 1 c) Earth Balance (I avoid the soy and use olive oil or canola margarine)
1 cup Brown Sugar
1 tsp Vanilla Extract
1 Tbl Ener-G Egg Replacer plus 4 Tbl warm water, stirred and mixed thoroughly or 2 eggs
1 tsp Real salt
12oz Chocolate Chips (I like Enjoy Life)

1 c of oatmeal (I like Bob’s Red Mill), dried fruits, nuts, coconut, seeds, etc.,.(optional)

1 tsp cinnamon, optional
Cream sugar and butter. Add vanilla and egg replacer. Mix thoroughly.  Next, add the combined dry ingredients.
Stir in the chocolate chips, oatmeal, dried fruits, nuts, coconut, seeds, etc.,. So the next step is something I learned in my pastry chef days. I pre-scoop the cookies and freeze them for at least 2 hours. This way the center stays gooey and the outside crisp after baking. I always disliked a dry crumbly cookie.  You can then bake them to order. That way you don’t overeat. The cookies are always fresh and warm (the house smells like fresh cookies more often).   They can stay in the freezer for months. I use this technique with all cookies.

Drop onto parchment lined cookie sheet. Bake at 375 degrees for 8-15 minutes or until golden and set.