>> Monday, January 4, 2010
From the METHOD archives . . . Eating better means more adventures in my baking -- and, yes, these cookies are actually BAKED, not raw. So, I've decided to continue this trend with agave nectar (as you may have noticed -- it's in the "nutella" balls and coconut & carob cookies), which, if you're unfamiliar, is very much like honey except that it's a liquid-y sweetener derived from a plant. Therefore, vegan. The result of my experimentation was great -- the cookies turned out very well . . . and not TOO sweet, which is just how we like 'em here at the (never home)maker household.
Anyway, that's really all I have time for this afternoon, but I hope y'all enjoy this super chocolate chip cookie recipe! And since it's so cold outside, why not bake and go read some blogs @ the Blog Love Fest!
AGAVE-SWEETENED CHOCOLATE CHIP COOKIES
What you'll need . . .
- 1/2 cup agave nectar (you can find it in the organic foods section of most grocery stores)
- 1/4 cup Sugar in the Raw
- 1 cup canola oil
- 1/4 cup milk substitute of your choice (and I bet water works, too -- and, mmm, maybe coconut milk!)
- 1 tablespoon corn starch
- 2 teaspoons vanilla extract
- 1-3/4 cups wheat pastry flour
- 1/2 cup hazelnut flour
- 1/2 cup instant oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Vegan chocolate chips (or carob)
- Sliced almonds
Method . . .
- Preheat oven to 350 degrees F. Either grease two baking sheets -- or line them with parchment.
- Combine the agave nectar, sugar, oil, milk sub., and corn starch in the bowl of an electric mixer . . . speed on medium for two minutes. This part is important -- you want to fully combine these ingredients because they ensure the integrity of the cookie -- how it holds together.
- Stir in the vanilla.
- Add the flour, baking soda, and salt -- mix until well combined.
- Fold in the chocolate chips and almond slices.
- Spoon 1-inch balls onto baking sheets and bake for between 7-10 minutes. Cookies are done when the edges are JUST browned, like in the photo above.