Sunday, September 9, 2012

Hoff's Double Chocolate Chip Cookies

I'm not much of a baker, but when 4 of these cookies sneaked off behind my back, I knew I did something right...

Hoff's Double Chocolate Chip Cookies
Yields: 24-28 Cookies
dairy-free, egg-free, oil-free, soy-free

  • 3 tbsp Chia Seeds
  • 3 tbsp Water
  • 1 large Banana
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1/4 Cacao Powder
  • 2 tsp Vanilla
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 3 cups Whole Wheat Pastry Flour
  • 12 oz of Vegan Chocolate Chips

  1. Mix Chia Seeds & Water and let sit for 5 minutes or until gelled
  2. Using a hand mixture, cream together Chia Seed, Banana, Sugar, Brown Sugar, Cacao Powder, Vanilla, Baking Soda & Salt
  3. Fold in WW Pastry Flour and Chocolate Chips
  4. Scoop batter onto wax paper lined cookie sheets & bake at 350 degrees for 10 minutes
  5. Flatten each mound of dough using the back of a spatula & cook for another 10 minutes
  6. Remove from cookie sheet and allow to cool
  7. Store in fridge or freeze extras

My2Cents: If the batter is too dry, add 1-2 tbsp of Milk Alternative (I like Vanilla Almond Milk.)  I like to scoop batters such as this using a spring triggered scoop, it allows for equal sized cookies and tends to be less messy.  You could flatten the cookies prior to baking, but this batter is very sticky and it's just easier to do once it has set a little.  For additional add-ins, try raisins or Craisins!  For the chips, I go for Ghiradelli Semi-Sweet Chocolate Baking Chips.  After cooling, these cookies get a little hard (ok very hard) - nuke for a few seconds before digging in.

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