C is for Cookie, that's good enough for me! Who doesn't love chocolate chip cookies? I know that I sure do, and so do all of my faithful taste-testers who helped in the development of this recipe. I had to try THREE TIMES to get it just right. I wanted to create a chocolate chip cookie that would incorporate whole foods ingredients, at the same time providing a blast of delicious vanilla flavor in each bite. I hope you enjoy the end result. I know that I have a hard time resisting them!
SUPER VANILLA CHOCOLATE CHIP COOKIES
3/4 cup agave nectar
3/4 cup sucanat*
1/2 cup coconut oil or butter**
2 1/2 tsp. natural Mexican vanilla (use only 1 tsp. if using regular vanilla extract)
1 large egg
1 1/4 cups graham flour (can sub whole wheat pastry flour)
1 cup ground rice flour
1 tsp. baking soda
1/2 tsp. sea salt
2 cups dark chocolate chips***
*Learn more about sucanat here.
**Learn about coconut oil vs. butter here.
***Choose chocolate chips with as high a cocoa content as possible.
1. Preheat oven to 375 degrees.
2. Beat agave, sucanat, egg, butter, and vanilla in a medium sized bowl.
3. Stir in flours, baking soda, and salt.. Stir in chocolate chips.
4. Scoop dough balls onto cookie sheets, placing 2 inches apart. I use a cookie scoop to ensure same-sized cookies.
5. Bake 8-10 minutes. Cool on rack. I found that these cookies had to cool for quite a while (30 min or so) before they solidified enough to pick up. After that, they were perfect!
YIELD: Just over 2 dozen cookies.
|Beat agave, sucanat, egg, butter, and vanilla in a medium sized bowl.|
|Stir in flours, baking soda, and salt..|
|Stir in chocolate chips.|
|Scoop dough balls onto cookie sheets, placing 2 inches apart.|
|Bake 8-10 minutes.|
|Cool on rack.|