Sunday, April 28, 2013

Hoff's Chocolate Chip Cookies

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

  • 3 tbsp Chia Seeds
  • 3 tbsp Water
  • 1/4 cup Almond Milk (optional)
  • 1 large Banana
  • 1/2 cup Apple Sauce
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 tbsp Vanilla
  • 1  1/2 cup Whole Wheat All-Purpose Flour
  • 1  1/2 cup Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 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 Seeds, Banana, Apple Sauce, Sugar, Brown Sugar & Vanilla in a medium bowl
  3. In a separate large bowl, whisk together WW Flour, WW Pastry Flour, Baking Soda & Salt
  4. Fold wet mixture into dry mixture, add Chocolate Chips & mix until just combined
  5. If batter seems too dry, add the Milk at this point
  6. Scoop batter onto parchment lined cookie sheets & bake at 350 degrees for 10 minutes
  7. Flatten each mound of dough using the back of a spatula & cook for another 9-10 minutes
  8. Remove from cookie sheet and allow to cool
  9. Store in fridge or freeze extras

My2Cents: 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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