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Whole-Food Plant-Based Chocolate-Chip Pillows

I'm still in a food mood over here.  

Tonight I had a chocolate-chip cookie craving, so I looked in the cupboard to see what I could come up with.  I eyeballed everything and made it up as I went along, so I didn't know how they would turn out. To my delight, from the oven emerged these extremely light, puffy little chocolate-chip pillows.  They were very lightweight, fluffy, and satisfying (thanks to the whole grain flour and no white sugar).

Here's the recipe (measurements approximate):

In a mixing bowl, combine:
  • 2/3 cup 100% whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
Separately, mix together:
  • One flax "egg" (1 tbsp flaxmeal combined with 4 tbsp water.  Let sit a few minutes before adding to mixture.)
  • 3 tbsp 100% pure maple syrup
  • 3 tsp earth balance
  • 1 tbsp olive oil
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp vanilla extract
Add the wet ingredients to the dry, mixing only until combined (the flax egg and whole wheat flour are really easy to overwork, and they get chewy and gummy).  Three or four good stirs with a rubber spatula did the trick.  

Then add:
  • 1/2 cup chocolate chips (I used grain-sweetened vegan ones)
  • 1/4 cup chopped toasted pecans

The mixture is on the runny side - halfway between cookie dough and pancake batter.  

I dropped these onto a cookie sheet covered in tin foil - this batch made six large (about 1/3 cup of dough) cookies.  I tried making this into smaller cookies, but the larger ones were much better.  

Bake at 350 degrees for 10 minutes.  Don't brown.  They're like little puffy pancakey chocolate chip slightly sweet dinner rolls - and 100% whole-food plant-based.  


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