Whole Wheat CC Cookies
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For my tea party I wanted to make delicious healthy chocolate chip cookies. The cookies pictured above are my modified version, I used half the oil, and subbed apple butter for the other half. I also used splenda in place of the white sugar. The image below is the original recipe. You can see the originals spread more and have a smoother finish to the tops whereas my version puffed a bit but didn't spread out. All in all the flavor of both were delicious!!
I brought the original recipe to a friends house and they were none the wiser that these contained white whole wheat flour, and were vegan! I'll be making my modified version to chow down at home again and again I'm sure.
Whole Wheat Chocolate Chip cookies - Vegan
recipe from Vegan cookies invade your cookie jar
1/3 cup sugar (my version I subbed splenda)
1/3 cup brown sugar
1/2 cup canola oil (my version used 1/4 cup oil 1/4 cup apple butter)
1/2 cup almond milk (or non dairy milk of your choice... or use milk, they just wont be vegan anymore)
2 Tbs tapioca flour (or you can use corn starch, or arrowroot powder)
2 tsp vanilla
2 cups white whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips (I did 3/4 cup and then 1/4 cup butterscotch chips)
Mix sugars and oil for a minute, then add in milk and tapioca flour, beat until all incorporated. Add half the flour baking soda, salt and mix well. Add in remaining dry and then fold in chocolate chips.
Drop rounded tablespoonfulls of dough onto parchment paper or a silicon baking mat, press down slightly with your fingers. Bake at 350 degrees for 10-12 minutes.
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