Mexican Chocolate Chip Cookies

Makes 2 dozen

Adapted from Epicurious

Ingredients:

• 1 cup Dairy free butter (Earth Blanace-brand), softened
• 1/3 cup maple syrup or agave (can do 1⁄4 cup and 2 packets of stevia)
• 2 eggs (can replace with 1⁄2 c non-dairy milk and 1⁄2 tsp vinegar-sit for 10 minutes)
• 1 tsp vanilla extract
• 2 tbsp non-dairy milk, unsweetened
• 2 cups whole wheat pastry flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1⁄4 tsp cayenne pepper
• 1⁄4 tsp salt
• 1 cup chocolate chips, bittersweet, vegan, approved sweetener (SunSpire-brand)

Instructions:

1. Preheat oven to 350oF. Line two baking sheets with parchment paper.
2. In the bowl of electric mixer, beat butter and maple syrup on medium until well combines. Beat in eggs one at a time, then beat in vanilla.
3. Add flour, powder, soda, cinnamon, and cayenne pepper and beat just until blended. Mix in chocolates with a rubber spatula.
4. Drop dough by rounded tablespoonfuls onto prepared baking sheets, leaving 1 1/2 inches between each.
5. Bake 10 minutes or until golden brown but still soft to the touch. Let cool 3 minutes on the pan, then transfer to cooling racks to cool completely.