In my humble opinion, the perfect chocolate chip cookie is equal parts crispy and chewy and sweet and salty and chocolatey and nutty. For me, it’s also whole grain and sugar-free and made with nothing refined or processed. Not an easy feat.
But after what seems like endless batches of yummy, but never perfect chocolate chip cookies, I think I may have perfected it. And I didn’t share it for a while (sorry) cause I wasn’t 100% sure until I’d duplicated it a number of times.
So with no further adieu:
Ingredients: (makes 36 cookies)
- 2 c whole wheat pastry flour
- 1/4 c flax meal
- 1 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1 tsp sea salt
- 1/2 coconut oil
- 1/2 apple sauce
- 2 tbsp vanilla
- 1 c brown rice syrup
- 1/2 c coconut nectar/sugar
- 1 c grain sweetened chocolate chip cookies
- 1/2 c walnuts chopped
- Preheat oven 350 degrees.
- In a mixing bowl, combine the flour, flax, baking soda, xanthan, and salt.
- In a separate bowl, mix the oil, apple sauce, vanilla, rice syrup, and coconut sugar.
- While mixing, slowly add the dry ingredients to the wet until totally combined.
- Add the chocolate chips and walnuts and mix until incorporated.
- Place cookies on a baking sheet lined with parchment paper and bake for 9 minutes, then rotate, and bake another 9 minutes.
- Allow to cool enough to touch then transfer to a cooling rack to cool the rest of the way.