Chef Joey's Vegan Chocolate Chip Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 3 cups spelt flour (i used the sprouted spelt)
• 1 teaspoon baking powder (non-aluminum)
• 1 cup unsweetened applesauce (i used mango apple)
• 1/2 cup agave syrup
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (you can use unsweetened carob chips too. mine were enjoy life gluten free)
• 1/4 chopped nuts (i used pecans)
• 1/4 cup sunflower seeds (i used the salted ones)

Recipe

• 1 preheat your oven to 350'f.
• 2 spray a cookie sheet with spray oil. i used my silpat sheets in place of the oil to keep the fat content down. you could probably use parchment paper as well.
• 3 in a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
• 4 in a medium bowl mix the apple sauce, agave syrup and vanilla. using a whisk mix this all together then add to the flour baking powder mixture. stir it very well.
• 5 the batter will be very stiff. add the chips, nuts and seeds and fold them into the batter to distribute.
• 6 drop by tablespoonful onto the cookie sheet and flatten with a fork. dip the fork in water if the batter sticks to it.
• 7 make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
• 8 bake for 12 minutes. the edges of the cookies should be golden in color. remove the cookies from the oven and transfer them to a cooling rack immediately. these cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. then pop the next batch into the oven.
• 9 serve with a nice tall glass of non-dairy milk.
• 10 bon appetit!