As you're reading through this recipe, you'll notice that there are no eggs in it. A healthy replacement for eggs in baking is ground flaxseed meal mixed with water. The substitution ratio for 1 egg is 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and then you let it sit for 2 minutes. So for this recipe, mix 3 tablespoons of flaxseed with 1/2 cup of water. I recommend doing this first.
I'm sure you're thinking, "Sheena...you're on crack. How can chocolate chips be clean? They have sugar in them!" Actually, if you use a high quality dark chocolate chip such as the Ghiradelli brand, you can get them without sugar. You can also get grain sweetened chocolate chips at a health food store, but I personally don't like them.
Ingredients
2 sticks of organic butter, softened
1 1/4 c coconut palm sugar
1 tablespoon molasses
3 tablespoons of ground flaxseed meal mixed with 1/2 cup of water (see above)
1 tsp pure vanilla extract (no imitation! Too much junk in it)
2 cups whole wheat PASTRY flour
1 tsp baking soda
1/2 tsp sea salt
3/4 cup quick cooking oats
2 cups of high quality DARK chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter, sugar, and molasses. Add flaxseed mixture and vanilla, and mix until well blended. Add flour, baking soda, and salt. Dough will be still slightly runny. Stir in by hand oatmeal and chocolate chips. Spoon onto a cookie sheet and bake for 10 minutes. When done, let stand on pan for 1 minute and then transfer to a cooling rack.
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