Chocolate Chip Cookies


1½       cups organic whole wheat pastry flour

½         cup organic old-fashioned rolled oats (not instant)

½         teaspoon baking powder

½         teaspoon baking soda

¼         teaspoon sea salt

1          egg, from free-range hen, lightly beaten

½         cup brown rice syrup

½         cup pure agave syrup

½         cup high-heat canola oil OR non-hydrogenated buttery spread (Earth Balance)

1          tablespoon vanilla

½         cup chocolate chips (Sunspire — non-dairy, grain-sweetened)

½         cup chopped pecans or walnuts (optional)

Preheat oven 375oF. Lightly oil 2 cookie sheets or cover bottom with parchment baking paper.

In large bowl, combine flour, oats, baking powder, baking soda, and salt. Set aside.

In small bowl, combine egg, rice syrup, oil, maple syrup, and vanilla; stir into flour mixture. Stir in chocolate chips (and optional pecans) until combined.

Drop by tablespoonfuls onto prepared cookie sheets about 1½ inches apart. Bake 10 to 12 minutes or until golden brown. Remove to wire racks; repeat with remaining dough.

Adapted from A Banquet of Health, Penny B Block, PhD

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