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christy aragon: "i used balf white and half wheat flour. i should…" Read More
10Ingredients
20Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup whole wheat pastry flour (see note below for wheat-free version)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup sugar (unrefined)
- 1/4 tsp. sea salt
- 1/3 cup pure maple syrup
- 1/4 tsp. blackstrap molasses
- 1 1/2 tsp. pure vanilla extract
- 1/4 cup flavored oil (organic neutral, a little generous 1/4 cup)
- 1/3 cup non dairy chocolate chips
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium440mg18% |
| Potassium170mg5% |
| Protein4g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber2g8% |
| Sugars38g |
| Vitamin A |
| Vitamin C |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(15)
christy aragon 9 months ago
i used balf white and half wheat flour. i should have made a double batch. They tasted delicious
Gina 2 years ago
Reduced the oil a little and added a big dollop of peanut butter. So delicious! Be careful if you add peanut butter as they will burn much quicker, mine took 11 minutes max and some were quite dark on the bottom.
Deb 2 years ago
Yummy-light crispy on the outside and moist/mild chewy on the inside. Easy to make. I needed to bake for about 14 minutes for 8 cookies.
Sebastian Weiland 3 years ago
replaced molasses with chicory root syrup and used a gluten-free cake flour blend cause i had those in my pantry. the cookies still turned out great ☺️
Chef 3 years ago
These were perfect, chewy and delicious. I used regular white flour as I didn’t have wholewheat pastry flour and they turned out great. I used raw caster sugar and grape seed oil, and baked on a silicone baking sheet which was perfect as they were easily transferred to the cooling rack without breaking (they are still quite soft when freshly baked). Great recipe, thanks.
Criss 4 years ago
So extremely good. Simple, not to many ingredients, healthy and my version tastes like short cookies
Susan Roeters 5 years ago
The flavor was on point. Everything you hope for in a chocolate chip cookie. I will reduce the bake time for a softer cookie next time I make them.
Isabel Fletcher 6 years ago
These cookies are amazing! The little bit of molasses adds so much flavor! The best chocolate chip cookies I have ever made!