Vegan Double Chocolate Chip Cookies- Lower Fat |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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modified from ppk Ingredients:
1/4 cup canola oil |
1/2 cup sugar |
1 tablespoon stevia |
1 cup applesauce |
2 teaspoons vanilla |
1 tablespoon whole flax seed |
1 teaspoon whole flax seed |
1/2 cup soymilk |
2 cups all-purpose flour |
3/4 cup dutch-processed cocoa powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
3. In a large bowl sift together flour, cocoa, baking soda and salt.
4. In a seperate large bowl cream together oil, sugar/stevia, and applesauce. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
5. Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
6. Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
7. Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
8. Variations:.
9. For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
10. For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).
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