`

Julie’s Soft And Chewy Chocolate Chip Cookies

Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: juliehasson.com

  Check out Julie's new Cookbook "Vegan Diner"

Julie’s Soft And Chewy Chocolate Chip Cookies


These cookies have quickly become our family’s favorite, which says a lot. We’re a very tough crowd to please when it comes to chocolate chip cookies. These babies are soft and chewy, and take only minutes to whip together. They also happen to be much lower in fat that traditional chocolate chip cookies.
Makes about 18 2-inch cookies

1 cup unbleached all-purpose flour or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Dash of fine sea salt
3/4 cup lightly packed light brown sugar
3 tablespoons canola oil
2 tablespoons soymilk or other non-dairy milk
1 tablespoon flaxseed meal, preferably golden
1 tablespoon pure vanilla extract
3/4 cup nondairy semisweet chocolate chips

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or Silpat silicone baking mats.

In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat together the brown sugar, oil, soymilk, flax meal and vanilla until smooth. Add the flour mixture to the sugar mixture, stirring just until mixed. Fold in the chocolate chips.

Scoop the batter onto the prepared baking sheets, 2-inchs apart. Bake in the preheated oven for 12 minutes, or until puffed and golden brown. Remove the trays from the oven and place on a rack to cool completely.

Sidebar: Chocolate chip cookies are always open to a little customization. Do you love walnuts or pecans in your cookies? Throw a handful of toasted nuts into the batter. Are you crazy for citrus? Add a little freshly grated orange zest into the batter for a real taste sensation. Like raisins with your chocolate? Add a handful of dark raisins along with the chocolate chips. Who knew that cookies could be so much fun?

Recipe adapted from Vegan Diner, by Julie Hasson, 2011, Running Press


Variation: To make these cookies gluten-free, substitute the following in place of the wheat flour:
1 cup Authentic Foods GF Classical Blend or Cybele Pascal’s Basic Gluten-Free Flour Mix (see recipe below)
¾ teaspoon xanthan gum



Cybele Pascal’s Basic Gluten-Free Flour Mix
2 cups superfine brown rice flour
2/3 cups potato starch (not potato flour)
1/3 cup tapioca flour (also called tapioca starch)

Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.


Recipe adapted from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.

 

Desserts