The other night I made a large batch of cookies and while I measured flour, sugar and applesauce I feverishly texted my best friend like a 16-year-old. It was like we were in high school again except that instead of talking about cute boys and nail polish we were babbling about our weight loss and how much we needed these cookies.
And not just any cookies, chocolate chip cookies. Do you know how exiting that is when you are restricting yourself from your usual vices of cokes, ice cream and gobs of cheese? Well it is and what made it even more splendid was sharing the experience with my bestie who only a year or so ago came back into my life after a little hiatus.
Old friendships are comfortable. A lot like that tattered, dirty blanket or stuffed animal you’ve carried around your whole life. The kind of friendships that start with a love of music from LIVE, Cake and Jill Souble and then matures to crushes on Pauly Shore and a bizarre addiction to Ace Ventura Pet Detective 1 and 2. Then life happens; you go your separate ways and several years later rekindle that old flame over a 28 day challenge and much needed chocolate chip cookies.
Not just any ole cookie either. This baby is guilt-free, dairy free and full of moist, fluffy, chocolate-flecked cake-like goodness. I was skeptical about a cookie without butter, eggs or refined sugar but rather than sneering at it, the kitchen-aid and I opened our arms to trying something new. Applesauce replaces the butter which lends to a very moist cookie, Bob’s Red Mill Egg Replacer takes care of the egg issue, substitute white flour for whole wheat, add a little flax meal, an extra helping of vanilla, rich brown sugar and extra chocolate chips and you have yourself a damn good cookie.
Here is the most important part of the recipe. Bake off two-dozen cookies. Immediately package the second dozen and ship them to your best friend. You will make their day.
Guilt Free Chocolate Chip Cookies
Adapted from Chocolate Chunk Cookies from The Engine 2 Diet
Makes 2 – 3 dozen cookies depending on the size
3/4 cup and 2 tablespoons unsweetened applesauce
2 tablespoons flaxseed meal mixed with 1/4 cup water
1 cup plus 4 tablespoons light brown sugar, packed
1 tablespoon Bob’s Red Mill Egg Replacer mixed with 1/4 cup water
1 tablespoon vanilla extract
3 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 package vegan chocolate chips
1. Preheat oven to 350º
2. Mix the applesauce, flaxseed, and sugar together using an electric or hand mixer.
3. Beat in the egg replacer and vanilla.
4. Mix the remaining ingredients (except the chocolate chips) in a separate bowl.
5. Gradually combine the dry and wet ingredients until thoroughly combined. Stir in the chocolate chips.
6. Place rounded, heaping tablespoons of dough onto a sprayed or parchment-lined cookie sheet and bake for 10-12 minutes.