Chocolate Chip Cookies

These vegan cookies contain no dairy products or eggs, but are very chewy and delicious!


Ingredients:

3 Cups Whole Wheat Pastry flour (or unbleached naturally white flour)
1 Tablespoon Baking Powder
1 1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
3/4 Cup Rapdura
1 Cup Maple Syrup
3/4 Cup Canola Oil (or Coconut Oil)
1 Tablespoon Brown Rice Syrup
2 Teaspoons Vanilla
1 bag Grain Sweetened Chocolate Chips (10 ounces)
1 Cup Quick Oats

About the Ingredients:

Flour - Unbleached white flour is wheat flour but not whole wheat because it leave part of the grain out.  If you prefer whole grain, then use whole wheat pastry flour which is also very soft but has the whole grain.  The recipe works well with both.

Rapdura - This is dehydrated sugar cane - the whole cane.  It looks like dirt and has a molasses type taste.  Because it is unprocessed, it retains many nutrients, including calcium and iron.

Brown Rice Syrup - This syrup is super sticky but not very sweet.  It gives the cookies a chewy texture.

Method:

Preheat the oven to 350.

Combine the maple syrup, oil, brown rice syrup and vanilla.  Set in the mixer on low until it is well blended - a few minutes.

Add the rapdura and continue blending on low.

In a separate bowl, combine the flour, baking powder, baking soda and salt.  Add to the wet mixture all at once.

Blend on low until completely combined.  Add chocolate chips and blend.  Then add the oats and blend.

Scoop the dough onto greased cookies sheets and bake at 350 for 11 to 13 minutes.  If you use a 3/4 ounce scoop, you'll make 4 dozen average size cookies.  A 1 ounce scoop with make 3 dozen large cookies.  Transfer to a rack to cool.  Enjoy!