Moist Chocolate Chip Cookies
2 cups whole wheat flour (use soft wheat/pastry)
3/4 teaspoon baking soda
3/4 teaspoon salt
2/3 cup canola oil
1 1/4 cup Sucanat
1 teaspoon vanilla
1 1/4 cup vegan chocolate chips
1/4 cup rice milk (or soy should work)
3/4 cup chopped walnuts
Combine all dry ingredients except for the Sucanat, vegan choc chips and nuts. Mix sucanat and canola oil and vanilla together and then add dry ingredient mixture. Add 1/4 cup rice milk and then stir in choc chips and walnuts. Put Tablespoon dropfuls onto cookie sheet and bake at 350 degrees F for 12 to 15 min.
They should look slightly undercooked when removed. As they cool, they harden enough to remove from cookie sheet. Theres a fine balance--You don't want them raw so don't remove to early, but they Should look pretty moist when removed. They cook into a delicious moist cookie!
FYI: I often just mix ALL dry ingredients together and then add the oil and milk. I'm not sure they tasted any different taking this short cut!
SO HOW'D IT GO?
While moist when they came out of the oven, when this recipe is fully cooled the cookies became too firm and chewy. This recipe has way too many chocolate chips, and this in combination with the consistency of the dough made it very hard to form cookies and get them on the sheet. Although noting that I used turbinado sugar instead of sucanat, I thought that the cookies also lacked flavor outside of being sweet and chocolate. It was just a little flat. It is a very easy recipe to make, and perhaps would be the best alternative if you don't have margarine, as most recipes call for.