Recipe: Vegan Chocolate Chip Cookies


 

makes about 16 cookies
 
3/4 cup toasted walnuts
1/2 cup old fashioned oats
3/4 cup white whole wheat flour
1/2 cup unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup grapeseed or vegetable oil
1/3 cup pure maple syrup, grade B
1/3 cup raw agave nectar
2 teaspoons pure vanilla extract
1/2 cup semisweet chocolate chips

1. Adjust oven racks to upper and lower thirds and heat to 350 degrees. Line two large baking sheets with parchment paper.
2. Combine walnuts and oats in bowl of a food processor, process until finely ground. Mix walnut mixture, both flours, baking soda, and salt in a large bowl until thoroughly combined. Blend oil, maple syrup, agave, and vanilla in a small bowl.  Pour oil mixture wet over flour mixture and stir until thoroughly combined and a dough forms. Fold in chocolate chips, you may need to use your hands as this is a very sticky dough. You won't mind licking the dough from your fingers one bit.
3. Use a 2-tablespoon cookie scoop to portion dough between baking sheets, about 16-18 cookies. Gently flatten cookies with the palm of your hand. Bake until puffed and browned, about 13-15 minutes, switching pans from top rack to bottom and bottom to top, and rotating from front to back halfway through cooking time. Let cool on sheets for 5 minutes, then transfer cookies to cooling rack to cool. Let cool completely before storing in an airtight container.



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