These are vegan and verrrry yummy!
DOUBLE RECIPE: (Single recipe… see below)
4 cups unbleached all-purpose flour (see note)
4 teaspoons baking powder
2 teaspoon baking soda
1 teaspoon sea salt
1 cup unrefined sugar
1 1/3 cup pure maple syrup
1 teaspoon blackstrap molasses
4-6 teaspoons pure vanilla extract (add almond extract too!)
1 cup canola oil (a little generous)
1 1/3 cup non-dairy chocolate chips
Preheat oven to 350°F (176°C).
In a bowl, Sift in the flour, baking powder, and baking soda.
Add the sugar and salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
Mini size scoop: 9-10 minutes
Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and whether you are using a refined spelt flour versus a less processed spelt flour.)
Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.
2 cups unbleached all-purpose flour (see note)
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon sea salt
1⁄2 cup unrefined sugar
1⁄2 cup canola oil (a little generous)
2/3 cup pure maple syrup
1⁄2 teaspoon blackstrap molasses
2 – 3 teaspoons pure vanilla extract
2⁄3 cup non-dairy chocolate chips
© Copyright 2005 Dreena Burton