These chocolate chip cookies disappeared before 10:30 a.m. when I brought them to work. They're soft, chewy, loaded with chocolate chips, and oh, so delicious.
The recipe is adapted from Vegan Cookies Invade Your Cookie Jar, one of my go-to cookbooks. Every recipe I've tried has been delicious. Here is the original recipe posted on 6 Bittersweets blog. You can choose to follow the recipe exactly or change it slightly. The batter is a bit loose so be sure to leave room between scoops when you bake them.
My changes:
1/4 cup brown sugar replaced with 1/4 cup blond coconut sugar
1/4 cup white sugar replaced with 2 TB organic cane sugar
1-1/2 cups flour replaced with 3/4 cup spelt flour & 3/4 cup all purpose flour
The next time I make it I will replace ALL of the all purpose flour with half spelt and half whole wheat pasty flour. Mmmmm!
Soft, chewy cookies are the best kind! And I love all the changes you made too. I don't even know what is blond coconut sugar. :-)
ReplyDeleteLove those chewy cookies! Blonde coconut sugar is just a light brown sugar made from coconut palm nectar. You could certainly use plain old brown sugar or Sucanat if you have that on hand.
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