1/4 cup vegan margarine (preferably Earth Balance Vegan Buttery Sticks), softened
1/4 cup vegetable shortening
1/3 cup sugar
1/3 cup packed brown sugar
Equivalent of 1 egg using Egg Replacer
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup chopped dried apricots
1/2 cup semisweet vegan chocolate chips
1/2 cup chopped walnuts
In a mixing bowl, cream the margarine, shortening and sugars. Add egg replacer mixture and vanilla; mix well. Combine the flour, salt and baking soda; add to the creamed mixture. Stir in the apricots, chocolate chips and walnuts.
Drop by tablespoonfuls 2-in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.