Chocolate Chip Cookies

I hadn’t made these in a long time, and when I tried the recipe out again the other day I was SO not happy with it, so…
I’m just going to refer you to Dreena Burton’s Homestyle Chocolate Chip cookies.
My only complaint about her recipe is the use of maple syrup, maybe agave would work. However, for those of you not affected by the sugar in the maple syrup, the flavor of these cookies can’t be beat.

1 1/4 cups sucanat
1/4 cup coconut oil 1/8 cup? (under construction here)
1/2 cup plus 2 Tablespoons Extra Virgin Olive Oil (Braggs works best)
1/4 cup applesauce combined with 1/2 teaspoon of baking powder (let sit and foam for a few minutes before adding)
2 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup grain sweetened chocolate chips

Preheat the oven to 350 degrees Fahrenheit. Combine the sucanat, oils, and applesauce mixture. Stir in the flour, baking soda, and salt. (I just dump this into the same bowl, being careful to mix the soda and salt with the flour a bit before combining with the wet ingredients. If you are more comfortable mixing these in a separate bowl first, by all means, go for it). Add the chocolate chips. Either use a cookie scoop (my preferred method) or use spoons to transfer the dough onto the cookie sheet. (Use about 2 Tablespoons of dough per cookie) Bake for 11 or 12 minutes, cool on a wire rack, newspaper, or cutting board. This makes about 2 1/2 dozen cookies.



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