Chocolate Chip Cookies
These are a family favorite. I use a small amount of peanut butter (or any nut butter I have on hand) along with applesauce instead of butters or oils. They have more of a cake-like texture instead of the crisp traditional cookies. They never last long and many young people have requested them from our kitchen.
Yields : 18-20 cookies
Prep time: 10 minutes
Cook Time: 10-12 minutes
1 tablespoon flax meal
3 tablespoons water, warm
1/4 cup all-natural peanut butter (100% peanuts)
1/2 cup unsweetened applesauce
2 tablespoons nondairy milk
1 tablespoon vanilla extract
2/3 cup Sucanat or coconut sugar
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 3/4 cups whole wheat pastry flour
1/2 cup vegan chocolate chips or carob chips
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, mix the flax meal and water. Let stand until thickened.
In a large mixing bowl, mix the peanut butter, applesauce, milk, vanilla, and Sucanat. When the flax meal is thickened, add it to the wet ingredients.
In a separate bowl, combine the baking soda, salt, and flour. Add the wet ingredients along with the chocolate chips. Stir until the flour is absorbed
Drop the cookie dough onto the prepared baking sheet.
Bake for 10-12 minutes, or until dry to the touch.