Plant-Powered Kitchen’s Homestyle Chocolate Chip Cookies are the real deal. These cookies will fool even the most discerning omnivore cookie connoisseur. Make these. You will love them.
Sugar-free version – I once forgot to add sugar to this recipe and the cookies still turned out delicious.I now make them exclusively without sugar.
(8-10 large cookies)
- 1 cup whole-wheat pastry flour (see note below for wheat-free version)
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 cup unrefined sugar
- 1⁄4 tsp sea salt
- 1⁄3 cup pure maple syrup
- 1⁄4 tsp blackstrap molasses
- 1 – 1 1⁄2 tsp pure vanilla extract
- 1⁄4 cup organic neutral flavored oil (a little generous 1/4 cup)
- 1⁄3 cup non-dairy chocolate chips
Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.
- For a wheat-free version, use spelt flour, adding an extra 1/4 cup of flour (for 1 1/4 cups total).
- If the batter is heavy and dense when mixing in the wet ingredients, add another 1-2 tsp each of maple syrup and canola oil and work through.
Recipe and photo courtesy of Plant-Powered Kitchen