CHEF JOEY'S VEGAN CHOCOLATE CHIP COOKIES

Chef Joey's Vegan Chocolate Chip Cookies image

Provided by Chef Joey Z.

Time 32m

Yield 3 dozen, 12 serving(s)

Number Of Ingredients 8

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3 cups spelt flour (I used the sprouted spelt)
1 teaspoon baking powder (non-aluminum)
1 cup unsweetened applesauce (I used mango apple)
1/2 cup agave syrup
2 teaspoons vanilla extract
1 cup chocolate chips (you can use unsweetened carob chips too. Mine were Enjoy Life gluten free)
1/4 chopped nuts (I used pecans)
1/4 cup sunflower seeds (I used the salted ones)

Steps:

Preheat your oven to 350'F.
Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
Serve with a nice tall glass of non-dairy milk.
Bon Appetit!