Chef Joey's Vegan Chocolate Chip Cookies

Ingredients

• 3 cups spelt flour (I used the sprouted spelt)
• 1 teaspoon baking powder (non-aluminum)
• 1 cup unsweetened applesauce (I used mango apple)
• 1/2 cup agave syrup
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (you can use unsweetened carob chips too. Mine were Enjoy Life gluten free)
• 1/4 chopped nuts (I used pecans)
• 1/4 cup sunflower seed (I used the salted ones)

Directions

1. 1

   Preheat your oven to 350'F.

2. 2

   Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.

3. 3

   In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.

4. 4

   In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.

5. 5

   The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.

6. 6

   Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.

7. 7

   Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.

8. 8

   Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.

9. 9

   Serve with a nice tall glass of non-dairy milk.

10. 10

    Bon Appetit!