A stir and bake chocolate chip cookie recipe without eggs or butter. Over the years I've experimented with different types of vegetable oil. Recently, I used melted Earth Balance and the cookies were even better.
1cupall purpose flour or pastry flour(130 grams)**
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¼cupbrown sugar(50 grams)
⅓cupmaple syrup(85 grams)
¼teaspoonmolasses (blackstrap)(somewhere around 2 grams)
1teaspoonvanilla extract --(you can use up to 2 for more flavor)
¼cupoil or vegan margarine that is at least 80% fat such as Earth Balance or any with 100 cal per T.If using the margarine, weigh out between 56 and 30 grams
⅓cupchocolate chips (you can use more if you like)
¼cuppecanstoasted
Instructions
Preheat oven to 350 degrees F.
Stir together flour, baking powder, baking soda and salt.
In a separate bowl, combine brown sugar, maple syrup, molasses, vanilla and oil OR gently melted margarine.
Pour the dry ingredients into the wet ingredients and stir to make a dough.
Add chips and nuts and nuts, being careful not to overmix.
Drop by large spoonfuls onto parchment lined baking sheet. Bake 10 minutes or just-set. Don't over bake.
Remove from oven and place cookies on cooling rack.
Notes
If you don't have a scale, stir the flour and spoon it into the cup. Level off. You want a very light-handed cup.