Magic Chocolate Chip Cookies

No butter or eggs are used in this recipe, so these delicious cookies are completely cholesterol-free, and oh-so yummy! You can easily make them wheat or gluten-free by replacing the pastry and unbleached white flour with spelt flour, or gluten-free flour.

DRY

1 cup whole wheat pastry flour (or use spelt, barley or gluten-free flour)
1 cup unbleached white flour (see replacements above)
1/2 cup unrefined sugar (Unrefined cane juice or Demerara sugar)
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

WET

1/2 cup safflower or coconut oil
2/3 cup maple syrup (or brown rice syrup, for a mildly sweet cookie)
2 teaspoons pure vanilla extract
2/3 cup non-dairy chocolate chips (ie: Sunspire brand)
Optional: 1/2 cup walnuts, toasted and chopped

Preheat oven to 350° F. In a large bowl, combine dry ingredients. Separately, blend together wet ingredients. Add wet ingredients to dry and mix well. Blend until a thick cookie dough consistency is achieved. Add chocolate chips and walnuts, if using, and stir to combine.

Using a spoon, drop about 2 tsp. of dough onto a cookie sheet lined with parchment paper. Gently press the dough flat. Repeat with remaining dough. Bake for 10 minutes, or until golden on bottoms. Remove from cookie sheet to a cooling rack. Enjoy!

Makes 2 dozen cookies

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