Easy Vegan Chocolate Chip Cookies (reduced fat & sugar)
- Number of Servings: 24
Ingredients
2 1/4 cup whole wheat flour (or whole wheat-white or whole wheat pastry flour)1 tsp baking soda1 tsp salt 1 tsp vanilla extract8 T. Earth Balance Buttery Spread or any non-dairy butter spread (room temperature)1/2 cup prune lekvar (prune puree)1/4 cup brown sugar1/4 cup granulated sugar2 portions Ener-g Egg replacer (enough for 2 eggs)6 oz. semisweet chocolate chips (vegan/non-dairy)1 C. chopped walnuts
Preheat oven to 350 degrees Farenheit. Mix flour, baking soda & salt in a bowl - set aside. Mix up your egg replacer with water (enough for 2 eggs). Mix wet ingredients & sugars in a larger bowl (vanilla, butter, prune puree, sugars & egg replacer) until smooth and creamy. Slowly add dry ingredients to the wet ingredients a little at a time until fully incorporated. Stir in chocolate chips and nuts. Drop by heaping tablespoonfuls onto cookie sheets (makes 24 large cookies - or you can make them smaller if you want). We smash them a bit with a spatula so they spread out better, if not, they will tend to stay high and rounded. Bake for about 9 minutes and check the bottoms - some might take a little longer depending on the oven, but ours are ready to come out after about 9-10 minutes.
Serving Size: Makes 24 large cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user OLEFLAMENCA.
Serving Size: Makes 24 large cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user OLEFLAMENCA.
Nutritional Info Amount Per Serving
- Calories: 170.4
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 210.3 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.3 g
- Protein: 2.6 g
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