Not the toll house cookie recipe off the package, that’s for sure…but just as yummy…and so much better for your health and wellness.
Makes 30-36 cookies
1 1/2 cup sprouted whole wheat flour or whole wheat pastry flour
1/2 teaspoon baking powder
½ teaspoon baking soda
pinch sea salt
1/4 cup brown rice syrup
6 tablespoons coconut sugar
1/3 cups fresh orange juice
2 teaspoons fresh grated orange rind
8 tablespoons vegan butter substitute
1 teaspoon pure vanilla extract
1/2 cup pecans-coarsely diced
1 cup non-dairy, dark chocolate chips
Mix together flour, baking powder/soda and salt and set aside. Using a hand mixer or whisk, whip rice syrup, coconut sugar, orange juice, oil, orange rind, vanilla and vegan butter substitute until creamy. Stir into dry ingredients to create a soft, sticky dough. Fold in nuts and chocolate chips until well incorporated.
Preheat oven to 350o and lightly oil a baking sheet. Drop cookie batter by heaping teaspoonfuls onto sheet and with wet fingers, flatten cookies slightly. Bake for 13-14 minutes, until cookies are lightly browned but still a little soft. Remove from oven and transfer to a cooling rack.