Crazy Moist Chocolate Chip Cookies! (oil + egg + dairy free)
- Mar 18, 2017
- 2 min read
I am not messing around when I say crazy moist! I don't care if you're vegan or not, these cookies are delicious! It's my secret ingredient that does the trick. Watch the video or continue reading to find out what it is that makes these bad boys so damn moist.
Ingredients:
1/2 c chopped dates (soaked if necessary )
1/2 c sweet potato puree
2 tbs brown sugar (some other options are maple syrup or regular sugar)
1 tbs vanilla extract
1 1/2 c whole wheat flour
1/2 c almond meal
1 tsp baking powder
1 tsp baking soda
1/2 c chocolate chips
sea salt to top
Directions:
1. Preheat oven to 350 degrees
2. Combine chopped dates, puree, brown sugar, and vanilla in a small bowl. Use a fork to mix it together evenly.
3. In a large bowl whisk together the flour, almond meal, baking powder and soda
4. Add the wet ingredients to the dry ingredients and mix with a spoon or fork until it forms a dough. Towards the end you can use your hands to make sure the wet is evenly incorporated into the dry. If you think you need it add a splash of almond milk or soy milk, whatever you have.
6. Once dough is formed, add the chocolate chips by folding them into the dough. Try not to do much more mixing.
7. If you are using a cookie sheet make sure to put parchment paper down so they don't stick. Or if you prefer non-stick spray do that! If you're using a baking rack like I do in my video, you will just need a non-stick mat so they don't fall through the rack.
8. Using a tablespoon scoop or a spoon ball 1 tablespoon of dough onto the cookie sheet. Flatten it a bit but not too hard so that it sticks to the bottom of the cookie sheet too much. Make sure it still moves around. Do this until your trays are full.
9. Bake for 8 minutes depending on your oven. I also used a rack which I find cooks things a minute or two faster.
10. Optional: sprinkle a tiny bit of sea salt over the top if you like a sweet and salty flavor!
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Recipe Video!
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