So, I made killer, fabulous, awesome chocolate chip cookies yesterday. (They are actually vegan, because I made them for this week's staff meeting, and I have one coworker who is vegan and several coworkers who have severe dairy intolerances.) They aren't incredibly healthy . . . but they still have a bit less sugar, are whole grain, and have no trans fat and very little saturated fat. And I can't stop eating them! (Some may end up going to Michelle's on Saturday night, if there are any left, so I can get them out of the house!)
Here's the recipe:
1 cup Earth Balance spread
1/2 cup natural/raw sugar
1/2 cup brown sugar
Whisk together, then stir in:
1 tablespoon commercial egg replacer (such as Ener-G)
1/4 cup warm water
1 tsp vanilla
Combine, then stir in:
2 1/4 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips (check the label if you are actually trying to make these vegan -- some may have dairy)
1 cup chopped pecans
Drop by rounded tablespoonfulls (you may want to slightly smush them flat, since these don't spread quite as much as traditional CCCs do,) onto ungreased cookie sheets and bake at 350 for 10 or so minutes.
(I've found it's best to slightly underbake goodies made with whole wheat flour, as opposed to overbaking them -- they get tough if they get too brown. You want to pull them out just as they are completely set and are a light golden brown color.)
Something you could do to cut down on some of the fat would be to replace half the Earth Balance with an equal amount of soy or regular yogurt, (stir the yogurt when you stir in the egg replacer,) and then use 1 cup of mini chocolate chips, instead of the 2 cups of regular chips.
Hey, so all of this talk of CCCs . . . I may have to go have another. Although I made fabulous homemade pizza for dinner tonight, and am still a little full from that . . . decisions!
Happy Monday, folks!