The Best Chocolate Chunk Cookies
No kidding, the best—ever. Vegan, not vegan, healthy or not, everyone who tastes these says they are the best. When you want to learn how to cook, a whole new world opens up!
Makes 28-30 Cookies
8 tablespoons (1 stick) vegan buttery “baking sticks,” (8 tablespoons), softened
¼ cup brown rice syrup
1 teaspoon pure vanilla extract
6 tablespoons coconut sugar
1 1/2 cups whole wheat pastry flour
Pinch ground cinnamon
Pinch sea salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup coarsely chopped walnut pieces
1 (3.5-ounce) bar dark chocolate (70 percent% or more), coarsely chopped or 1 cup non dairy dark chocolate chips.
Preheat oven to 350°F and line 2 baking sheets with parchment paper. Using a hand mixer or a whisk, blend the buttery stick with syrup, vanilla, and coconut sugar until creamy. Mix in flours, cinnamon, salt, and baking soda/powder to form a stiff cookie dough.
Fold in nuts and chocolate until incorporated through the batter. Wet a teaspoon and your fingers and spoon tablespoons of cookie dough onto the lined sheets, allowing room for the cookies to spread, (about a dozen cookies per standard sheet). Bake for 18 minutes. Remove from oven and allow cookies to stand for 2 minutes on the sheet tray. Transfer to a wire rack to cool completely.