Both vegans and non-vegans can help themselves to these chocolate chip cookies. Whole-wheat pastry flour, which still retains much of its natural vitamins and minerals, gives this classic recipe a nutritious—and yummy—spin.
7 tbsp. Earth Balance, plus 1 tbsp. extra virgin olive oil
1/2 c. packed brown sugar
1/4 c. cane sugar
1 flax egg (1 tbsp. ground flax mixed with 3 tbsp. water)
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. whole-wheat pastry flour
3/4 c. all-purpose flour
1/4 tsp. cinnamon
1/4 tsp. molasses (optional)
1/2 c. dark chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside. With an electric mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg. Beat in the remaining ingredients and fold in the chocolate chips. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes. Allow to cool for 5 minutes on the sheet, then transfer to a cooling rack for another 10 minutes.
Makes 12-14 large cookies
Recipe provided by Oh She Glows