These cookies are vegan if you use a vegan version of white chocolate chips. The chips we used do contain milk products, however. You could also substitute peanut butter chips. They are picture above with rice milk.
Ingredients:
1 Cup Pure Maple Syrup
3/4 Cup Canola Oil
1 Tablespoon Brown Rice Syrup
2 Teaspoons Vanilla
3/4 Cup Rapdura
1/2 Cup Cocoa Powder
3 Cups Whole Wheat Pastry Flour (or Unbleached Naturally White)
1 Tablespoon Baking Powder
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Salt
1 10 ounce bag White Chocolate Chips
Method:
Preheat the oven to 350. Combine maple syrup, canola oil, vanilla and brown rice syrup in mixer bowl. Set on low. Blend until oil does not separate.
Add Rapdura and blend on low until smooth.
Add cocoa and blend.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Add the flour mixture to the cookie dough and set on low. Blend until smooth.
Add white chocolate chips and blend until all mixed.
Using a 1 ounce scoop, scoop the dough onto a greased cookie sheet. A one ounce scoop makes about three dozen cookies; or you can use a 3/4 ounce scoop to yield about four dozen cookies.
Bake at 350 for 11 to 12 minutes. Transfer to a rack to cool.
Enjoy. They are pictured above with Rice Milk.
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